Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

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Title
Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat
Authors
Keywords
-
Journal
VETERINARNI MEDICINA
Volume 61, Issue No. 8, Pages 428-435
Publisher
Czech Academy of Agricultural Sciences
Online
2017-03-10
DOI
10.17221/117/2015-vetmed

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