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The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle.

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Title: The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle.
Authors: Rant, Witold1 witold_rant@sggw.pl, Radzik-Rant, Aurelia1, Świątek, Marcin1, Niżnikowski, Roman1, Ślęzak, Magdalena1, Szymańska, Żaneta1, Morales-Villavicencio, Anna1
Source: Emirates Journal of Food & Agriculture (EJFA). Feb2019, Vol. 31 Issue 2, p118-124. 7p.
Database: Academic Search Ultimate
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DbLabel: Academic Search Ultimate
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: <searchLink fieldCode="JN" term="%22Emirates+Journal+of+Food+%26+Agriculture+%28EJFA%29%22">Emirates Journal of Food & Agriculture (EJFA)</searchLink>. Feb2019, Vol. 31 Issue 2, p118-124. 7p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=136671657
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.9755/ejfa.2019.v31.i2.1914
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 7
        StartPage: 118
    Titles:
      – TitleFull: The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle.
        Type: main
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            NameFull: Rant, Witold
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            NameFull: Radzik-Rant, Aurelia
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            NameFull: Świątek, Marcin
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            NameFull: Niżnikowski, Roman
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            NameFull: Ślęzak, Magdalena
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            NameFull: Szymańska, Żaneta
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            NameFull: Morales-Villavicencio, Anna
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            – D: 01
              M: 02
              Text: Feb2019
              Type: published
              Y: 2019
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              Value: 31
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          Titles:
            – TitleFull: Emirates Journal of Food & Agriculture (EJFA)
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