Open AccessEffect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg
Author(s) -
Maurice L. Kelley,
G. Rentfrow,
M. D. Lindemann,
D. Wang
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0068
Subject(s) - loin , marbled meat , zoology , chemistry , hanwoo , tocopherol , vitamin , vitamin e , food science , biology , biochemistry , antioxidant