Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

Published 2017 View Full Article

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Title
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat
Authors
Keywords
Lamb, Ageing of meat, Meat quality, Lipid stability, Colour stability, Fatty acids
Journal
MEAT SCIENCE
Volume 129, Issue -, Pages 43-49
Publisher
Elsevier BV
Online
2017-02-11
DOI
10.1016/j.meatsci.2017.02.008

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