Evaluation of cholesterol and fatty acid content of lamb...

Meat Science 2016 / 02 Vol. 112

Evaluation of cholesterol and fatty acid content of lamb and goat longissimus muscle

Thomas, C.L., Shanks, B.C., Basinger, K.L., Apple, J.K., Wiegand, B.R., Caldwell, J.D., Wilbers, L.S., Bax, A.L., Marler, S.A.
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Volume:
112
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2015.08.155
Date:
February, 2016
File:
PDF, 73 KB
english, 2016
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