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Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat

✍ Scribed by A. Dal Bosco; C. Castellini; L. Bianchi; C. Mugnai

No coin nor oath required. For personal study only.

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Rat vitamin E status and heart lipid per

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Effect of Dietary Vitamin E on the Oxida

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Influence of fatty acid composition on t

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Effect of dietary linoleic and α-linolen

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