Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
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3. Incorporation of n−3 fatty acids of fish oil into tissue and serum lipids of ruminants;Ashes;Lipids,1992
4. Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids;Bas;Meat Science,2007
5. Manipulation of the n−3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs;Cooper;Journal of Animal Science,2004
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