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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 124

Número: 1

Pages: 147-155

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.05.117 GOOGLE SCHOLAR
La source de données: Scopus