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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

✍ Scribed by Diana Martin; Teresa Antequera; Elena Muriel; Trinidad Perez-Palacios; Jorge Ruiz

Book ID: 116737476
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 270 KB
Volume: 80
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2008.06.006

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