羊肉脂肪酸的研究概况

doi:10.7506/rlyj1001-8123-201001004

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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.

Key words： fatty acids mutton nutritional value rank odor GC

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	LUO Jianxue

Cite this article:

LUO Jianxue. Research on Fatty Acids in Mutton[J]. Meat Research, 2010, 24(1): 12-15.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201001004 OR https://www.rlyj.net.cn/EN/Y2010/V24/I1/12

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