Listando ARTICLES CIENTÍFICS por autor/a "Egelandsdal, Bjørg"
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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)
Grabež, Vladana; Coll-Brasas, Elena; Fulladosa, Elena; Hallenstvedt, Elin; Håseth, Torunn Thauland; Øverland, Margareth; Berg, Per; Egelandsdal, Bjørg (Foods, 2022-04-04) Qualitat i Tecnologia AlimentàriaInnovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on ...