Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat.
| Autor: | Vaclavkova, E.1, Volek, Z.1, Belkova, J.1, Duskova, D.1, Czauderna, M.2, Marounek, M.1 marounek.milan@vuzv.cz |
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| Zdroj: | Veterinární Medicína. 2016, Vol. 61 Issue 8, p428-435. 8p. |
| Databáze: | Academic Search Ultimate |
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