Omega-3 fatty acids, nutrient retention values, and sensory...

Meat Science 2017 / 01 Vol. 123

Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb

Flakemore, Aaron Ross, Malau-Aduli, Bunmi Sherifat, Nichols, Peter David, Malau-Aduli, Aduli Enoch Othniel
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Volume:
123
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.09.006
Date:
January, 2017
File:
PDF, 370 KB
english, 2017
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