Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking
Crossref DOI link: https://0-doi-org.brum.beds.ac.uk/10.1186/s13104-015-1254-1
Published Online: 2015-06-27
Published Print: 2015-12
Update policy: https://0-doi-org.brum.beds.ac.uk/10.1007/springer_crossmark_policy
Valencak, Teresa G
Gamsjäger, Lisa
Ohrnberger, Sarah
Culbert, Nicole J
Ruf, Thomas