Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

✍ Scribed by M.T. Díaz; I. Álvarez; J. De la Fuente; C. Sañudo; M.M. Campo; M.A. Oliver; M. Font i Furnols; F. Montossi; R. San Julián; G.R. Nute; V. Cañeque

• Book ID: 116736554
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 172 KB
• Volume: 71
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.03.020