✦ LIBER ✦

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

✍ Scribed by G. Luciano; F.J. Monahan; V. Vasta; P. Pennisi; M. Bella; A. Priolo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Carcass and meat quality of lambs fed fr

✍ A. Priolo; M. Bella; M. Lanza; V. Galofaro; L. Biondi; D. Barbagallo; H. Ben Sal 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 100 KB

Lipid and colour stability of M. longiss

✍ A.P. Moloney; C. Kennedy; F. Noci; F.J. Monahan; J.P. Kerry 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 362 KB

Lipid stability and meat colour of beef

✍ A Yang; M.C Lanari; M Brewster; R.K Tume 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 179 KB

Effect of dietary oil source on the flav

✍ G.R. Nute; R.I. Richardson; J.D. Wood; S.I. Hughes; R.G. Wilkinson; S.L. Cooper; 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 323 KB

Effect of lipid supplementation on growt

✍ R.J.B. Bessa; P.V. Portugal; I.A. Mendes; J. Santos-Silva 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 136 KB

Growth performance and carcass character

✍ Joannie Jacques; Robert Berthiaume; Dany Cinq-Mars 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 214 KB