Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. [electronic resource]

By: Contributor(s): Producer: 19971125Description: S49-60 p. digitalISSN:
  • 0007-1145
Subject(s): Online resources: In: The British journal of nutrition vol. 78 Suppl 1
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review

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