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Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source

✍ Scribed by María Teresa Osorio; José María Zumalacárregui; Ana Figueira; Javier Mateo

Book ID: 113904035
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 156 KB
Volume: 73
Category: Article
ISSN: 0921-4488
DOI: 10.1016/j.smallrumres.2006.12.005

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