Lipid oxidative stability of cooked-chilled patties from lambs supplemented with dietary rosemary diterpenes or α-tocopherol.

Lipid oxidative stability of cooked-chilled patties from lambs supplemented with dietary rosemary diterpenes or α-tocopherol.
J. Ortuño, P. Delgado, R. Inchingolo, M. T. Rodríguez-Estrada and S. Bañón