Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbits (Englisch)
- Neue Suche nach: Papadomichelakis, G.
- Neue Suche nach: Zoidis, E.
- Neue Suche nach: Pappas, A.C.
- Neue Suche nach: Mountzouris, K.C.
- Neue Suche nach: Fegeros, K.
- Neue Suche nach: Papadomichelakis, G.
- Neue Suche nach: Zoidis, E.
- Neue Suche nach: Pappas, A.C.
- Neue Suche nach: Mountzouris, K.C.
- Neue Suche nach: Fegeros, K.
In:
Meat science
;
131
;
132-138
;
2017
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbits
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Beteiligte:Papadomichelakis, G. ( Autor:in ) / Zoidis, E. ( Autor:in ) / Pappas, A.C. ( Autor:in ) / Mountzouris, K.C. ( Autor:in ) / Fegeros, K. ( Autor:in )
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Erschienen in:Meat science ; 131 ; 132-138
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
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Erscheinungsdatum:01.01.2017
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Format / Umfang:7 pages
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 641.36
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 641.36 -
Datenquelle:
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