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Corrigendum to “Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile” [Meat Science 117 (2016) 108–116]
Bravo-Lamas, Leire, Barron, Luis J.R., Kramer, John K.G., Etaio, Iñaki, Aldai, NoeliaVolume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.06.016
Date:
November, 2016
File:
PDF, 131 KB
english, 2016