Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation
F.J. Monahan, D.J. Buckley, P.A. Morrissey, P.B. Lynch and J.I. Gray
Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation
F.J. Monahan, D.J. Buckley, P.A. Morrissey, P.B. Lynch and J.I. Gray