Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

  1. Juárez, M.
  2. Dugan, M.E.R.
  3. Aldai, N.
  4. Aalhus, J.L.
  5. Patience, J.F.
  6. Zijlstra, R.T.
  7. Beaulieu, A.D.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 126

Número: 4

Pages: 1716-1723

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.12.065 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus