Fatty acid composition of lamb meat from Italian and German local breeds
Authors:
- Ursula Gonzales-BarronUrsula Gonzales-Barron
- Teodora PopovaTeodora Popova
- Roberto Bermúdez PiedraRPRoberto Bermúdez Piedra
- Anna TolsdorfATAnna Tolsdorf
- Andreas GeßAGAndreas Geß
- Jaime PiresJPJaime Pires
- Rubén DomínguezRubén Domínguez
- Francesco ChiesaFCFrancesco Chiesa
- Alberto BrugiapagliaABAlberto Brugiapaglia
- Irene ViolaIVIrene Viola
- Luca M. BattagliniLBLuca M. Battaglini
- Mario BarattaMario Baratta
- 1 July 2021
- journal article
- research article
- Published by Elsevier in Small Ruminant Research
- Vol. 200
Abstract
No abstract availableKeywords
Funding Information
- Fundação para a Ciência e a Tecnologia (UIDB/00690/2020, SusAn/0002/2016, 119RT0568)
- CYTED Ciencia y Tecnología para el Desarrollo (UIDB/00690/2020, SusAn/0002/2016, 119RT0568)
- Fundação para a Ciência e a Tecnologia (UIDB/00690/2020, SusAn/0002/2016, 119RT0568)
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