Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

  1. Bravo-Lamas, L.
  2. Barron, L.J.R.
  3. Kramer, J.K.G.
  4. Etaio, I.
  5. Aldai, N.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2016

Alea: 117

Orrialdeak: 108-116

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2016.02.043 GOOGLE SCHOLAR
Datuen iturria: Scopus