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	1.	Vitamin D status among Mediterranean regions. [electronic resource] by Kasapidou, E Oikonomidou, A C Chourdakis, M Publication details: Hippokratia In: Hippokratia vol. 22 Availability: No items available. Save to lists Add to cart (remove)
	2.	A comparative study of the fatty acid and terpene profiles of ovine and caprine milk from Greek mountain sheep breeds and a local goat breed raised under a semi-extensive production system. [electronic resource] by Basdagianni, Z Papaloukas, L Kyriakou, G Karaiskou, C Parissi, Z Sinapis, E Kasapidou, E Producer: 20190130 In: Food chemistry vol. 278 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of Melissa officinalis supplementation on growth performance and meat quality characteristics in organically produced broilers. [electronic resource] by Kasapidou, E Giannenas, I Mitlianga, P Sinapis, E Bouloumpasi, E Petrotos, K Manouras, A Kyriazakis, I Producer: 20150720 In: British poultry science vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs. [electronic resource] by Kasapidou, E Wood, J D Richardson, R I Sinclair, L A Wilkinson, R G Enser, M Producer: 20120503 In: Meat science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Influence of vitamin E supplementation and basal diet on the vitamin E status, performance and tissue fatty acid concentration in lambs. [electronic resource] by Kasapidou, E Enser, M Wood, J D Richardson, R I Wilkinson, R G Sinclair, L A Producer: 20121002 In: Animal : an international journal of animal bioscience vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effects of fatty acids on meat quality: a review. [electronic resource] by Wood, J D Richardson, R I Nute, G R Fisher, A V Campo, M M Kasapidou, E Sheard, P R Enser, M Producer: 20121002 In: Meat science vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)