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Influence of Different Dietary Doses of n-3- or n-6-Rich Vegetable Fats and α-Tocopheryl Acetate Supplementation on Raw and Cooked Rabbit Meat Composition and Oxidative Stability
Tres, Alba, Bou, Ricard, Codony, Rafael, Guardiola, FrancescVolume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf800736w
Date:
August, 2008
File:
PDF, 346 KB
english, 2008