IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONS
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1), 193-196
- https://doi.org/10.1111/j.1365-2621.1978.tb09768.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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