Cite
HARVARD Citation
Lowder, A. et al. (n.d.). Cull hazelnuts as a lipid source in hog finishing rations: Effects on pork shelf-life and fatty acid composition. Meat science. pp. 146-. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lowder, A. et al. (n.d.). Cull hazelnuts as a lipid source in hog finishing rations: Effects on pork shelf-life and fatty acid composition. Meat science. pp. 146-. [Online].