Comparison and relationship between meat colour and antioxidant capacity of different pig breeds.

Autor: Chen, Wei1, Zeng, Qi-fan2, Xu, Hai-peng1, Fang, Guo-feng1, Wang, Shou-dong1, Li, Chuan-hao1, Wang, Yan-dong1, Wang, Hui1, Zeng, Yong-qing1 yqzeng@sdau.edu.cn
Zdroj: Animal Production Science. 2018, Vol. 58 Issue 11, p2152-2157. 6p.
Databáze: Academic Search Ultimate
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