Search Results - Van Deckel, Monique J.

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    Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat

    Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat by Van Deckel, Monique J., Casteels, M., Warnants, Nathalie, Van Damme, L., Boucqué, Ch.V.

    Published in Meat science
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