Nabila Berrighi
Laboratory of Food Technology and Nutrition, Mostaganem University, Algeria
Louiza Belkacemi
Laboratory of Food Technology and Nutrition, Mostaganem University, Algeria
Kaddour Bouderoua
Laboratory of Food Technology and Nutrition, Mostaganem University, Algeria
Marina Santaella
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo,
30100 Espinardo, Murcia, Spain
Gaspar Ros
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo,
30100 Espinardo, Murcia, Spain
Gema Nieto
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo,
30100 Espinardo, Murcia, Spain
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How to cite this article
Nabila Berrighi, Louiza Belkacemi, Kaddour Bouderoua, Marina Santaella, Gaspar Ros and Gema Nieto, 2017. Fatty Acids Composition and Sensory Properties of Lamb Meat Fed on Steppe and Highland Pastures. Asian Journal of Animal Sciences, 11: 88-95.
DOI: 10.3923/ajas.2017.88.95
URL: https://scialert.net/abstract/?doi=ajas.2017.88.95
DOI: 10.3923/ajas.2017.88.95
URL: https://scialert.net/abstract/?doi=ajas.2017.88.95