Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs

✍ Scribed by Karin Nuernberg; Klaus Fischer; Gerd Nuernberg; Ulrich Kuechenmeister; Danuta Klosowska; Gabriela Eliminowska-Wenda; Ilse Fiedler; Klaus Ender

• Book ID: 116736476
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 215 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.12.001