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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2017

Alea: 124

Orrialdeak: 39-47

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2016.10.014 GOOGLE SCHOLAR
Datuen iturria: Scopus