Nutritional and sensory aspects of light lamb meat enriched in n-3 fatty acids during refrigerated storage

  1. Díaz, M.T.
  2. Cañeque, V.
  3. Sánchez, C.I.
  4. Lauzurica, S.
  5. Pérez, C.
  6. Fernández, C.
  7. Álvarez, I.
  8. De la Fuente, J.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2011

Volume: 124

Issue: 1

Pages: 147-155

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.05.117 GOOGLE SCHOLAR
Data source: Scopus