An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

  1. Belaunzaran, X.
  2. Lavín, P.
  3. Barron, L.J.R.
  4. Mantecón, A.R.
  5. Kramer, J.K.G.
  6. Aldai, N.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2017

Volum: 124

Pàgines: 39-47

Tipus: Article

DOI: 10.1016/J.MEATSCI.2016.10.014 GOOGLE SCHOLAR
Font de les dades: Scopus