Cite
The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat.
MLA
Ben Abdelmalek, Yomna, et al. “The Effect of Rosemary (Rosmarinus Officinalis L.) Distillation Residues and Linseed Supply on Fatty Acid Profile, Meat Colour, Lipid Oxidation and Sensorial and Hygienic Quality of Cull Barbarine Ewes’ Meat.” Journal of Animal Physiology & Animal Nutrition, vol. 104, no. 5, Sept. 2020, pp. 1294–304. EBSCOhost, https://doi.org/10.1111/jpn.13383.
APA
Ben Abdelmalek, Y., Smeti, S., Essid, I., Yagoubi, Y., Tibaoui, S., & Atti, N. (2020). The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes’ meat. Journal of Animal Physiology & Animal Nutrition, 104(5), 1294–1304. https://doi.org/10.1111/jpn.13383
Chicago
Ben Abdelmalek, Yomna, Samir Smeti, Ines Essid, Yathreb Yagoubi, Souha Tibaoui, and Naziha Atti. 2020. “The Effect of Rosemary (Rosmarinus Officinalis L.) Distillation Residues and Linseed Supply on Fatty Acid Profile, Meat Colour, Lipid Oxidation and Sensorial and Hygienic Quality of Cull Barbarine Ewes’ Meat.” Journal of Animal Physiology & Animal Nutrition 104 (5): 1294–1304. doi:10.1111/jpn.13383.