Impact of cooking on the content of nutritionally important fatty acids in muscle from lambs raised to have divergent intramuscular fatty acid compositions-Reference-Cited by-同舟云学术

Impact of cooking on the content of nutritionally important fatty acids in muscle from lambs raised to have divergent intramuscular fatty acid compositions

Published:2022-11 Issue: Volume:216 Page:106802
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Gravador Rufielyn S.,Valentini Valeria,Harrison Sabine M.,Fahey Alan,Moloney Aidan P.,Diskin Michael G.,Monahan Frank J.

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference31 articles.

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4. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing;Chikwanha;Food Res. Int.,2018

5. Commission Regulation (EU) No 116/2010 of 9 February 2010 amending Regulation (EC) No 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims (Text with EEA relevance);EC;Off. J. Eur. Union L,2010

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