Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life
- 31 December 2009
- journal article
- Published by Elsevier in Meat Science
- Vol. 83 (4), 723-730
- https://doi.org/10.1016/j.meatsci.2009.08.012
Abstract
No abstract availableKeywords
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