Effect of dietary fat quality and alpha-tocopheryl acetate supplementation on the susceptibility of porcine tissue to lipid peroxidation
T.K. Murphy, P.B. Lynch, D.J. Buckley, F.J. Monahan and P.A. Morrissey
Effect of dietary fat quality and alpha-tocopheryl acetate supplementation on the susceptibility of porcine tissue to lipid peroxidation
T.K. Murphy, P.B. Lynch, D.J. Buckley, F.J. Monahan and P.A. Morrissey