Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat.
| Autor: | Morel, Patrick C.H.1 p.c.morel@massey.ac.nz, Leong, Jasmine2, Nuijten, Wilhelmina G.M.1, Purchas, Roger W.1, Wilkinson, Brian H.P.1 |
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| Zdroj: | Meat Science. Oct2013, Vol. 95 Issue 2, p151-159. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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