Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat.
Meat Sci
; 77(4): 547-55, 2007 Dec.
Article
in En
| MEDLINE
| ID: mdl-22061940
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2007
Type:
Article
Affiliation country:
United kingdom