The effect of supplementing paylean and lipoic acid to a complete swine finishing diet for the last 31 days of production on pork Longissimus shelf life

The effect of supplementing paylean and lipoic acid to a complete swine finishing diet for the last 31 days of production on pork Longissimus shelf life
G. Rentfrow, C.C. Carr, D.J. Kemp, M.M. Brandt, E.K. Burger and E.P. Berg