Cite
HARVARD Citation
Yagoubi, Y. et al. (2018). Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat science. pp. 23-29. [Online].
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Yagoubi, Y. et al. (2018). Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat science. pp. 23-29. [Online].