Dietary citrus pulp reduces lipid oxidation in lamb meat

Academic Article

Publication Date:

2014

Short description:

Dietary citrus pulp reduces lipid oxidation in lamb meat / Inserra, L; Priolo, A; Biondi, L; Lanza, M; Bognanno, Matteo; Gravador, R; Luciano, G.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 96:4(2014), pp. 1489-1493.

Iris type:

1.1 Articolo in rivista

List of contributors:

Inserra, L; Priolo, A; Biondi, L; Lanza, M; Bognanno, Matteo; Gravador, R; Luciano, G.

Authors of the University:

BOGNANNO Matteo

Handle:

https://iris.unirc.it/handle/20.500.12318/9263

Published in:

MEAT SCIENCE

Journal