The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

  1. Mapiye, C.
  2. Aldai, N.
  3. Turner, T.D.
  4. Aalhus, J.L.
  5. Rolland, D.C.
  6. Kramer, J.K.G.
  7. Dugan, M.E.R.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2012

Volume: 92

Issue: 3

Pages: 210-220

Type: Review

DOI: 10.1016/J.MEATSCI.2012.03.016 GOOGLE SCHOLAR
Data source: Scopus