Cite
HARVARD Citation
De Brito, G. et al. (2017). The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs. Meat science. pp. 81-90. [Online].
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De Brito, G. et al. (2017). The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs. Meat science. pp. 81-90. [Online].