View in EDS HTML Full Text PDF Full Text

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat.

Saved in:
Bibliographic Details
Title: The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat.
Authors: Rant, Witold1 (AUTHOR) witold_rant@sggw.pl, Radzik-Rant, Aurelia1 (AUTHOR), Świątek, Marcin1 (AUTHOR), Niżnikowski, Roman1 (AUTHOR), Szymańska, Żaneta1 (AUTHOR), Bednarczyk, Magdalena1 (AUTHOR), Orłowski, Emil1 (AUTHOR), Morales-Villavicencio, Anna1 (AUTHOR), Ślęzak, Magdalena1 (AUTHOR)
Source: Archives Animal Breeding / Archiv Tierzucht. 2019, Vol. 62 Issue 2, p383-391. 9p.
Database: Academic Search Ultimate
Full text is not displayed to guests.
Description
ISSN:00039438
DOI:10.5194/aab-62-383-2019