Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meat

Journal of Animal Physiology and Animal Nutrition

Volumn 88, Issue 3-4, 2004, Pages 88-93

  Schiavone, A ^a   Romboli, I ^b   Chiarini, R ^b   Marzoni, M ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANAS SP.; ANIMALIA; CAIRINA MOSCHATA; GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 16544367101     PISSN: 09312439     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1439-0396.2003.00463.x     Document Type: Conference Paper

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