Yagoubi, Y.
Joy, M.
Ripoll, G.
Mahouachi, M.
Bertolín, J.R.
Atti, N.
This article is maintained by: Elsevier
Article Title: Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat
Journal Title: Meat Science
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.meatsci.2017.10.007
Content Type: article
Copyright: © 2017 Elsevier Ltd. All rights reserved.