Fatty acid composition of lamb meat from Italian and German local breeds
Úrsula Gonzales-Barrón, Vasco Cadavez, Teodora Popova(Institute of Animal Sciences), Alberto Brugiapaglia(University of Turin), Andreas Geß(University of Stuttgart), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Anna Tolsdorf(University of Stuttgart), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Irene Viola, Mario Baratta(University of Parma), Jaime Pires(Polytechnic Institute of Bragança), Francesco Chiesa(University of Turin), Roberto Bermúdez, Luca Maria Battaglini(University of Turin)
Cited by 32
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Evaluation of the suitability of a partially defatted black soldier fly (Hermetia illucens L.) larvae meal as ingredient for rainbow trout (Oncorhynchus mykiss Walbaum) diets
|Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology|2017|451
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436