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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
Diana Martin, Teresa Antequera, Elena Muriel, Trinidad Perez-Palacios, Jorge RuizVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.06.006
File:
PDF, 270 KB
english, 2008