Cite
HARVARD Citation
Scerra, M. et al. (2022). Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami. Meat science. p. . [Online].
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Scerra, M. et al. (2022). Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami. Meat science. p. . [Online].