The effect of Rosemary ( Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat
出版年份 2020 全文链接
标题
The effect of Rosemary (
Rosmarinus officinalis
L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat
作者
关键词
-
出版物
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-05-14
DOI
10.1111/jpn.13383
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