Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation
Rey, A. I., López-Bote, C. J., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P.Volume:
72
Language:
english
Journal:
Animal Science
DOI:
10.1017/s1357729800051973
Date:
June, 2001
File:
PDF, 371 KB
english, 2001