Cite
HARVARD Citation
Ponnampalam, E. et al. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat science. pp. 43-49. [Online].
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Ponnampalam, E. et al. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat science. pp. 43-49. [Online].