Corrigendum to “Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile” [Meat Science 117 (2016) 108–116](S0309174016300602)(10.1016/j.meatsci.2016.02.043)
- Bravo-Lamas, L.
- Barron, L.J.R.
- Kramer, J.K.G.
- Etaio, I.
- Aldai, N.
Aldizkaria:
Meat Science
ISSN: 0309-1740
Argitalpen urtea: 2016
Alea: 121
Orrialdeak: 429
Mota: Hutsen zuzenketa