Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin.
about
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin.Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage.Dietary conjugated linoleic acids increase intramuscular fat deposition and decrease subcutaneous fat deposition in Yellow Breed × Simmental cattle.
P2860
Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
2008年论文
@zh
2008年论文
@zh-cn
name
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@en
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@nl
type
label
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@en
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@nl
prefLabel
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@en
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@nl
P50
P1433
P1476
Effect of dietary conjugated l ...... lity traits of dry-cured loin.
@en
P2093
Elena Muriel
Jorge Ruiz
P304
P356
10.1016/J.MEATSCI.2008.06.006
P577
2008-06-19T00:00:00Z