The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle. - Rant, Witold; Radzik-Rant, Aurelia; Świątek, Marcin; Niżnikowski, Roman; Ślęzak, Magdalena; Szymańska, Żaneta; Morales-Villavicencio, Anna (Emirates Journal of Food & Agriculture (EJFA), 2019)