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Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

Animal PhysiologyNutritionAnimal NutritionAnimal ScienceAgricultural EconomicsEducationLipid OxidationCharolais CattleAnimal FeedPublic HealthMetabolismAnimal ProductionMeat QualityMeat ScienceLipid Composition