Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
Producción Científica
| Authors: | , , , , |
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| Format: | article |
| Status: | Versión aceptada para publicación |
| Publication Date: | 2019 |
| Country: | España |
| Institution: | Universidad de Valladolid |
| Repository: | UVaDOC. Repositorio Documental de la Universidad de Valladolid |
| OAI Identifier: | oai:uvadoc.uva.es:10324/69198 |
| Online Access: | https://doi.org/10.1016/j.smallrumres.2019.04.014 https://uvadoc.uva.es/handle/10324/69198 |
| Access Level: | Open access |
| Keyword: | Suckling lamb meat quality Meat shelf life Calcium soap oil 3104.07 Ovinos |
| Summary: | Producción Científica |
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