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About this Agricultural and Biological Sciences article
Cholesterol and fatty acids oxidation in meat from three muscles of Massese suckling lambs slaughtered at different weights by Serra, Andrea; Conte, Giuseppe; Cappucci, Alice; Casarosa, Laura; Mele, Marcello is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Serra, Andrea; Conte, Giuseppe; Cappucci, Alice; Casarosa, Laura; Mele, Marcello
- Publisher
- Page Press; Informa UK (Taylor & Francis); Taylor & Francis; Bologna: Edizioni Avenue media; Pavia: PagePress Publications, 2010; Informa UK Limited (ISSN 1594-4077)
- Published
- 2014
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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