Cite
HARVARD Citation
Bellés, M. et al. (2018). Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. Food chemistry. pp. 1-8. [Online].
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Bellés, M. et al. (2018). Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. Food chemistry. pp. 1-8. [Online].