Wiegand, B R <br/><br/>
Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops.  [electronic resource] 

 -  Journal of animal science  Aug 2002 
 - 2116-21 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8812 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animals<br/>Calcium--blood<br/>Cholecalciferol--administration & dosage<br/>Color<br/>Dietary Supplements<br/>Dose-Response Relationship, Drug<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Male<br/>Meat--standards<br/>Postmortem Changes<br/>Random Allocation<br/>Swine--metabolism<br/>Time Factors