Chemical composition and fatty acid content in lamb and adult sheep meat
Andrzej Junkuszew et al.
Related subject area
Subject: Product quality | Animal: SheepEffect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meatFatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pasturesFatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intakeThe effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meatDrip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
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