Cite
MLA Citation
M. Bellés et al.. “Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb.” Food chemistry, vol. 239, 2018, pp. 1–8. http://access.bl.uk/ark:/81055/vdc_100049822107.0x000027
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M. Bellés et al.. “Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb.” Food chemistry, vol. 239, 2018, pp. 1–8. http://access.bl.uk/ark:/81055/vdc_100049822107.0x000027