Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

Published 2011 View Full Article

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Title
Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 90, Issue 3, Pages 764-769
Publisher
Elsevier BV
Online
2011-11-11
DOI
10.1016/j.meatsci.2011.11.010

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