Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

MLA

Lorea R. Beldarrain, et al. “Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed.” Animals, vol. 11, no. 5, May 2021, p. 1421. EBSCOhost, https://doi.org/10.3390/ani11051421.

APA

Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, & Noelia Aldai. (2021). Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed. Animals, 11(5), 1421. https://doi.org/10.3390/ani11051421

Chicago

Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, and Noelia Aldai. 2021. “Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed.” Animals 11 (5): 1421. doi:10.3390/ani11051421.