Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle
- Egileak:
- Ferrinho AM, Nassu RT, Aldai N, Bravo-Lamas L, Furlan MLN, Toda BM, Utembergue BL, Rezende RG, Mueller LF, Furlan JJM, Zanata M, Baldi F, Pereira ASC
- Urtea:
- 2018
- Aldizkaria:
- Meat Science
- Liburukia:
- 138
- Hasierako orria - Amaierako orria:
- 15 - 22
- ISBN/ISSN:
- 0309-1740
- DOI:
- 10.1016/j.meatsci.2017.12.002