Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb-Reference-Cited by-同舟云学术

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Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb

Published:2013-10 Issue:1-3 Volume:115 Page:51-55
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Addis Margherita,Fiori Myriam,Manca Carla,Riu Giovanni,Scintu Maria Francesca

Funder

Regional Government of Sardinia

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference38 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

3. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

4. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

5. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights;Beriain;J. Anim. Sci.,2000

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