Cite

    Eric N. Ponnampalam et al.. “Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.” Meat science, vol. 111, n.d., pp. 154–160. http://access.bl.uk/ark:/81055/vdc_100029835427.0x00002d