Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine

✍ Scribed by J. Mitchaothai; C. Yuangklang; S. Wittayakun; K. Vasupen; S. Wongsutthavas; P. Srenanul; R. Hovenier; H. Everts; A.C. Beynen

• Book ID: 116736995
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 333 KB
• Volume: 76
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.10.017