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Fatty Acid Composition of Lamb Meat from Italian and German Local Breeds

AuthID
P-00T-V5K

Author(s)

Gonzales Barron, U

Popova, T

Piedra, RB

Tolsdorf, A

Gess, A

Pires, J

Dominguez, R

Chiesa, F

Brugiapaglia, A

Viola, I

Battaglini, LM

Baratta, M

Lorenzo, JM

Cadavez, VAP

Tipo de Documento

Article

Year published

2021

Publicado

in SMALL RUMINANT RESEARCH, ISSN: 0921-4488

Volume: 200

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Publication Identifiers

DOI: 10.1016/j.smallrumres.2021.106384

Handle: https://hdl.handle.net/10198/24324

SCOPUS: 2-s2.0-85104569843

Wos: WOS:000657357200003

Source Identifiers

ISSN: 0921-4488

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Fatty Acid Composition of Lamb Meat from Italian and German Local Breeds

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Fatty Acid Composition of Lamb Meat from Italian and German Local Breeds

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