Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile
Bravo-Lamas, Leire, Barron, Luis J.R., Kramer, John K.G., Etaio, Iñaki, Aldai, NoeliaVolume:
117
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.02.043
Date:
July, 2016
File:
PDF, 969 KB
english, 2016