Feeding Dry Olive Cake Modifies Subcutaneous Fat...

Chilean journal of agricultural research 2009 / 12 Vol. 69; Iss. 4

Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation

Vera, Raúl, Aguilar, Claudio, Lira, Rodrigo, Toro, Paula, Barrales, Luis, Peña, Iván, Squella, Fernando, Pérez, Patricio, Quenaya, Javiera, Yutronic, Hanja, Briones, Ignacio
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Volume:
69
Language:
english
Journal:
Chilean journal of agricultural research
DOI:
10.4067/S0718-58392009000400010
Date:
December, 2009
File:
PDF, 445 KB
english, 2009
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