The effect of red clover silage on fatty acid composition and sensory quality of meat from Hampshire crosses with and without the RN-Allele
L. Johansson, K. Lundström, A. Jonsäll and T. Lundh
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of red clover silage on fatty acid composition and sensory quality of meat from Hampshire crosses with and without the RN-Allele
L. Johansson, K. Lundström, A. Jonsäll and T. Lundh