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National Agricultural Library
U.S. Department of Agriculture

Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight

Investigators
Dr. Merlin D. Lindemann B.s. Ph.d.
Institution
University of Kentucky
Funding Source
Pork Checkoff
Project number
16-208
Categories
Chemical Contaminants
View this project