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| Research on Fatty Acids in Mutton |
| LUO Jianxue |
| College of Food Science and Technology, Yunnan Agricultural University ,Yunnan,Kunming 650201 |
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Abstract This article focuses on the nutritional value of fatty acids in mutton and its impact on quality of lamb to explain various factors affecting the fatty acids in mutton and fatty acid research methods, and further research directions proposed by fatty acids.
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| [1] |
LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
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2010, Vol. 24 
