Effect of type of suckling and polyunsaturated fatty acid use on lamb production. 2. Chemical and fatty acid composition of raw and cooked meat;Effetto del tipo di allattamento e dell'impiego di acidi grassi polinsaturi sulla produzione dell'agnello. 2. Valutazione della composizione chimica e del profilo acidico delle carni crude e cotte

Italian Journal of Animal Science

Volumn 3, Issue 1, 2004, Pages 81-91

  Vicenti, Arcangelo ^a   Colonna, Maria Antonietta ^a   Ragni, Marco ^a   Toteda, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Cooking; Fatty acids; Meat quality; PUFA; Suckling lambs

Indexed keywords

EID: 34548407411     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2004.81     Document Type: Article

References (46)

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