Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meat. [electronic resource]
Producer: 20041006Description: 88-93 p. digitalISSN:- 0931-2439
- Animal Feed
- Animals
- Dietary Fats, Unsaturated -- administration & dosage
- Ducks -- genetics
- Fatty Acids -- analysis
- Fatty Acids, Omega-3 -- administration & dosage
- Fatty Acids, Omega-6 -- administration & dosage
- Female
- Fish Oils -- administration & dosage
- Meat -- analysis
- Pectoralis Muscles -- chemistry
- Random Allocation
- Soybean Oil -- administration & dosage
- Taste
No physical items for this record
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
There are no comments on this title.
Log in to your account to post a comment.