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. |
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| 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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