%0 Journal Article
%T Effect of type of suckling and polyunsaturated fatty acid use on lamb production.2. Chemical and fatty acid composition of raw and cooked meat
%A Vicenti, Arcangelo
%A Antonietta Colonna, Maria
%A Ragni, Marco
%A Toteda, Francesco
%J Italian Journal of Animal Science
%V 3
%N 1
%P 81-91
%@ 1828-051X
%D 2004-01-01
%I Taylor & Francis
%~ DeepDyve