|
|
SFX by Ex Libris Inc. |
Contains information about title and source of a journal
Naslov: |
Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics |
Vir: |
|
|
|
List of services to meet your request
Contains list of services for current record
|
|
|
© 2024 SFX by Ex Libris Inc. | Cookie Policy
CrossRef Omogočeno
|