مقالة · مجلة · 2006

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

G. A. Teye, P.R. Sheard, F.M. Whittington, G.R. Nute, A. Stewart, J.D. Wood

Meat Science

• وصول مغلق
• أعلى 1% عالميًا
• دولي · دولتان

انتقل إلى الناشر10.1016/j.meatsci.2005.11.010