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Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids. [electronic resource] by
- Luciano, G
- Pauselli, M
- Servili, M
- Mourvaki, E
- Serra, A
- Monahan, F J
- Lanza, M
- Priolo, A
- Zinnai, A
- Mele, M
Producer: 20130530
In:
Meat science vol. 93
Availability: No items available.
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Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. [electronic resource] by
- Dal Bosco, A
- Mourvaki, E
- Cardinali, R
- Servili, M
- Sebastiani, B
- Ruggeri, S
- Mattioli, S
- Taticchi, A
- Esposto, S
- Castellini, C
Producer: 20130129
In:
Meat science vol. 92
Availability: No items available.
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