Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products - Concepedia

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Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products

132

Citations

17

References

1996

Year

N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué

Food ChemistryNutritionFood QualityFatty AcidsAnimal NutritionOmega-3 Fatty AcidPhysiologyEnd ProductsFeed AdditiveLipid NutritionPork TissuesMetabolismHealth Sciences

References

	Year	Citations

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