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Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage

Document Type

Article

Author

Arowolo, F.K.; Yang, X.; Blaser, M.E.; Nicholson, A.M.; Hosokawa, E.; Meudt, J.J.; Shanmuganayagam, D.; Jobsis, C.T.; Russell, R.L.; Reichert, J.L.; Crenshaw, T.D.; Richards, M.P.; Booth, J.R.

Source

In: Meat Science. (Meat Science, February 2020, 160)

Subject

Language

English

ISSN

03091740

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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