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Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)

dc.contributor.authorGrabez, Vladana
dc.contributor.authorColl Brasas, Elena
dc.contributor.authorFulladosa, Elena
dc.contributor.authorHallenstvedt, Elin
dc.contributor.authorThauland Håseth, Torunn
dc.contributor.authorØverland, Margareth
dc.contributor.authorBerg, Per
dc.contributor.authorEgelandsdal, Bjørg
dc.date.accessioned2022-08-05T10:32:51Z
dc.date.available2022-08-05T10:32:51Z
dc.date.created2022-04-29T11:49:36Z
dc.date.issued2022
dc.identifier.citationFoods. 2022, 11 (7), .
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3010329
dc.language.isoeng
dc.titleSeaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
dc.title.alternativeSeaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber16
dc.source.volume11
dc.source.journalFoods
dc.source.issue7
dc.identifier.doi10.3390/foods11071043
dc.identifier.cristin2020069
dc.relation.projectInternasjonale institusjoner: CERCA Programme from Generalitat de Catalunya
dc.relation.projectFondet for forskningsavgift på landbruksprodukter: 121395
dc.relation.projectInternasjonale institusjoner: INIA CPD2015-0054 (FPI2015-0023)
dc.relation.projectNorges forskningsråd: 237841
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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