Fatty acids and oxidative stability of meat from lambs fed carob-containing diets - Staff

Department of Biomedical Sciences

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Research output: Contribution to journal › Journal article › Research › peer-review

Rufielyn Sungcaya Gravador
Giuseppe Luciano
Sisse Jongberg
Matteo Bognanno
Manuel Scerra
Andersen, Mogens Larsen
Lund, Marianne Nissen
Alessandro Priolo

Original language	English
Journal	Food Chemistry
Volume	182
Pages (from-to)	27-34
Number of pages	8
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2015.02.094
Publication status	Published - 2015

ID: 135437863