Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage

  1. Díaz, M.T.
  2. Cañeque, V.
  3. Sánchez, C.I.
  4. Lauzurica, S.
  5. Pérez, C.
  6. Fernández, C.
  7. Álvarez, I.
  8. De la Fuente, J.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 124

Zenbakia: 1

Orrialdeak: 147-155

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.05.117 GOOGLE SCHOLAR
Datuen iturria: Scopus