Cite
HARVARD Citation
Inserra, L. et al. (n.d.). Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork. Meat science. pp. 256-261. [Online].
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Inserra, L. et al. (n.d.). Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork. Meat science. pp. 256-261. [Online].