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Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing ration
Moloney, A.P., Mooney, M.T., Kerry, J.P., Stanton, C., O'Kiely, P.Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.05.030
Date:
November, 2013
File:
PDF, 326 KB
english, 2013