Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

  1. Díaz, M.T.
  2. Álvarez, I.
  3. De La Fuente, J.
  4. Sañudo, C.
  5. Campo, M.M.
  6. Oliver, M.A.
  7. Font I Furnols, M.
  8. Montossi, F.
  9. San Julián, R.
  10. Nute, G.R.
  11. Cañeque, V.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2005

Alea: 71

Zenbakia: 2

Orrialdeak: 256-263

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2005.03.020 GOOGLE SCHOLAR
Datuen iturria: Scopus