Article Versions Notes

Ponnampalam EN, Butler KL, Muir SK, Plozza TE, Kerr MG, Brown WG, Jacobs JL, Knight MI. Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage. Antioxidants. 2021; 10(2):166. https://doi.org/10.3390/antiox10020166

Ponnampalam, Eric N., Kym L. Butler, Stephanie K. Muir, Tim E. Plozza, Matthew G. Kerr, Wayne G. Brown, Joe L. Jacobs, and Matthew I. Knight. 2021. "Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage" Antioxidants 10, no. 2: 166. https://doi.org/10.3390/antiox10020166

Ponnampalam, E. N., Butler, K. L., Muir, S. K., Plozza, T. E., Kerr, M. G., Brown, W. G., Jacobs, J. L., & Knight, M. I. (2021). Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage. Antioxidants, 10(2), 166. https://doi.org/10.3390/antiox10020166