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

✍ Scribed by Luciano, G.; Pauselli, M.; Servili, M.; Mourvaki, E.; Serra, A.; Monahan, F.J.; Lanza, M.; Priolo, A.; Zinnai, A.; Mele, M.

• Book ID: 119323783
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 792 KB
• Volume: 93
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.11.033