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The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits

✍ Scribed by D.P. Lo Fiego; P. Santoro; P. Macchioni; D. Mazzoni; F. Piattoni; F. Tassone; E. De Leonibus


Book ID
116736244
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
209 KB
Volume
67
Category
Article
ISSN
0309-1740

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