Color and lipid oxidative stability and sensory chraracteristics of omega-3 enhanced lamb muscle
M.G. Edrosolam, E. Castillo, G.B. Penner and P.J. Sand
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Color and lipid oxidative stability and sensory chraracteristics of omega-3 enhanced lamb muscle
M.G. Edrosolam, E. Castillo, G.B. Penner and P.J. Sand