Effect of Different Fat Sources and Vitamin E Isoforms/ Levels on Carcass Characteristics, Meat Quality, and Belly/Bacon Characteristics of Pigs Grown to Heavy Slaughter Weights (>150kg)
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Book Details :
Effect of Different Fat Sources and Vitamin E Isoforms/ Levels on Carcass Characteristics, Meat Quality, and Belly/Bacon Characteristics of Pigs Grown to Heavy Slaughter Weights (>150kg)