Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

  1. Nieto, G.
  2. Bañón, S.
  3. Garrido, M.D.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 125

Número: 4

Pages: 1147-1152

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.09.090 GOOGLE SCHOLAR
La source de données: Scopus