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Fatty acids and oxidative stability of meat from lambs fed carob-containing diets. / Gravador, Rufielyn Sungcaya; Luciano, Giuseppe; Jongberg, Sisse; Bognanno, Matteo; Scerra, Manuel; Andersen, Mogens Larsen; Lametsch, Marianne Lund; Priolo, Alessandro.
In:
Food Chemistry, Vol. 182, 2015, p. 27-34.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Gravador, RS, Luciano, G, Jongberg, S, Bognanno, M, Scerra, M
, Andersen, ML, Lametsch, ML & Priolo, A 2015, '
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets',
Food Chemistry, vol. 182, pp. 27-34.
https://doi.org/10.1016/j.foodchem.2015.02.094APA
Gravador, R. S., Luciano, G., Jongberg, S., Bognanno, M., Scerra, M.
, Andersen, M. L., Lametsch, M. L., & Priolo, A. (2015).
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.
Food Chemistry,
182, 27-34.
https://doi.org/10.1016/j.foodchem.2015.02.094Vancouver
Gravador RS, Luciano G, Jongberg S, Bognanno M, Scerra M
, Andersen ML et al.
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.
Food Chemistry. 2015;182:27-34.
https://doi.org/10.1016/j.foodchem.2015.02.094Author
Gravador, Rufielyn Sungcaya ; Luciano, Giuseppe ; Jongberg, Sisse ; Bognanno, Matteo ; Scerra, Manuel ; Andersen, Mogens Larsen ; Lametsch, Marianne Lund ; Priolo, Alessandro. / Fatty acids and oxidative stability of meat from lambs fed carob-containing diets. In: Food Chemistry. 2015 ; Vol. 182. pp. 27-34.
Bibtex
@article{91cd0115edf747cf843b1083047f4c33,
title = "Fatty acids and oxidative stability of meat from lambs fed carob-containing diets",
author = "Gravador, {Rufielyn Sungcaya} and Giuseppe Luciano and Sisse Jongberg and Matteo Bognanno and Manuel Scerra and Andersen, {Mogens Larsen} and Lametsch, {Marianne Lund} and Alessandro Priolo",
year = "2015",
doi = "10.1016/j.foodchem.2015.02.094",
language = "English",
volume = "182",
pages = "27--34",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Fatty acids and oxidative stability of meat from lambs fed carob-containing diets
AU - Gravador, Rufielyn Sungcaya
AU - Luciano, Giuseppe
AU - Jongberg, Sisse
AU - Bognanno, Matteo
AU - Scerra, Manuel
AU - Andersen, Mogens Larsen
AU - Lametsch, Marianne Lund
AU - Priolo, Alessandro
PY - 2015
Y1 - 2015
U2 - 10.1016/j.foodchem.2015.02.094
DO - 10.1016/j.foodchem.2015.02.094
M3 - Journal article
C2 - 25842304
VL - 182
SP - 27
EP - 34
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
