Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

MLA

Ponnampalam, Eric N., et al. “Muscle Antioxidant (Vitamin E) and Major Fatty Acid Groups, Lipid Oxidation and Retail Colour of Meat from Lambs Fed a Roughage Based Diet with Flaxseed or Algae.” Meat Science, vol. 111, Jan. 2016, pp. 154–60. EBSCOhost, https://doi.org/10.1016/j.meatsci.2015.09.007.

APA

Ponnampalam, E. N., Burnett, V. F., Norng, S., Hopkins, D. L., Plozza, T., & Jacobs, J. L. (2016). Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae. Meat Science, 111, 154–160. https://doi.org/10.1016/j.meatsci.2015.09.007

Chicago

Ponnampalam, Eric N, Viv F Burnett, Sorn Norng, David L Hopkins, Tim Plozza, and Joe L Jacobs. 2016. “Muscle Antioxidant (Vitamin E) and Major Fatty Acid Groups, Lipid Oxidation and Retail Colour of Meat from Lambs Fed a Roughage Based Diet with Flaxseed or Algae.” Meat Science 111 (January): 154–60. doi:10.1016/j.meatsci.2015.09.007.