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Chemical and physical properties of pork and backfat as affected by the duration of feeding conjugated linoleic acid to finishing pigs
(2006)Proceedings of the Society of Nutrition Physiology = Berichte der Gesellschaft für Ernährungsphysiologie ~ Proceedings of the Society of Nutrition Physiology, 60. Tagung vom 21.-23.03.2006 in GöttingenOther Conference Item