Fatty acid composition of lamb meat from Italian and German local breeds
Úrsula Gonzales-Barrón, Teodora Popova, Roberto Bermúdez, Anna Tolsdorf, Andreas Geß, Jaime Pires, Rubén Domínguez, Francesco Chiesa, Alberto Brugiapaglia, Irene Viola, Luca Maria Battaglini, Mario Baratta, José M. Lorenzo, Vasco Cadavez
Topics & Concepts
Intramuscular fatFood sciencePolyunsaturated fatty acidFatty acidBiologyComposition (language)Lean meatAnimal scienceBiochemistryPhilosophyLinguisticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyRuminant Nutrition and Digestive Physiology