Influence of different dietary vitamin C levels on vitamin E and C content and oxidative stability in various tissues and stored m. longissimus dorsi of growing pigs
- 30 June 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 73 (2), 362-367
- https://doi.org/10.1016/j.meatsci.2005.12.012
Abstract
No abstract availableKeywords
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