Dietary olive cake reduces the oxidation of lipids,...

Meat Science 2013 / 03 Vol. 93; Iss. 3

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Luciano, G., Pauselli, M., Servili, M., Mourvaki, E., Serra, A., Monahan, F.J., Lanza, M., Priolo, A., Zinnai, A., Mele, M.
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Volume:
93
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.11.033
Date:
March, 2013
File:
PDF, 792 KB
english, 2013
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