Effects of dietary vitamin E and organic selenium supplementation on the oxidative stability of lamb meat

• Autorzy: Han X. , Li J. G. , Gao Y. X. , Li Q. F. , Cao Y. F.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Animal and Feed Sciences. Supplement
• Rocznik: 2007
• Tom: 16
• Numer: 2
• Opis fizyczny: p.382-387,ref.

Twórcy

autor

Han X.

• Department of Animal Science and Technology, Agricultural University of HeBei, Baoding 071001, P.R. China

autor

Li J. G.

• Department of Animal Science and Technology, Agricultural University of HeBei, Baoding 071001, P.R. China

autor

Gao Y. X.

• Department of Animal Science and Technology, Agricultural University of HeBei, Baoding 071001, P.R. China

autor

Li Q. F.

• Department of Animal Science and Technology, Agricultural University of HeBei, Baoding 071001, P.R. China

autor

Cao Y. F.

• Department of Animal Science and Technology, Agricultural University of HeBei, Baoding 071001, P.R. China