The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

CO Leskanich, K Matthews, CC Warkup, RC Noble

Research output: Contribution to journalArticle

Original languageEnglish
JournalAnimal Science
Publication statusFirst published - 1996

Keywords

  • Dietary fatty acid
  • Fatty acid
  • Meat
  • Meat quality
  • Pig
  • Pork
  • Vitamin E

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