Fatty acid profile and storage stability of loin muscle in response to dietary supplementation of Spirulina platensis in finishing crossbred pigs.
| Autor: | Lakshmi, M.1, Ravi, A.2, Devasena, B.3 devasenabusineni@yahoo.com, Shakeela, S.4, Bhaskara Reddy, G. V.5 |
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| Zdroj: | Journal of Meat Science. Jun2024, Vol. 19 Issue 1, p67-77. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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