Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin
- 1 July 1996
- journal article
- Published by Elsevier in Meat Science
- Vol. 43 (3-4) , 291-299
- https://doi.org/10.1016/s0309-1740(96)00001-0
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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