Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae

Eric N. Ponnampalam(The University of Melbourne), J. L. Jacobs(The University of Melbourne), V. F. Burnett, S. Norng, David Hopkins(New South Wales Department of Primary Industries), Tim Plozza
Meat Science
September 24, 2015
10.1016/j.meatsci.2015.09.007
Cited by 85

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