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JAS.2013-7112
JAS.2013-7112
http://dx.doi.org/10.2527/JAS.2013-7112
Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile.
P356
Q45005176-0232E1EE-02C6-4245-A948-9F457AC74A78
P356
JAS.2013-7112
http://dx.doi.org/10.2527/JAS.2013-7112