Oxidative stability of meat from lambs fed silage mixtures of timothy grass, red clover and sainfoin - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Communication Dans Un Congrès Année : 2016

Oxidative stability of meat from lambs fed silage mixtures of timothy grass, red clover and sainfoin

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hal-02739513 , version 1 (02-06-2020)

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  • HAL Id : hal-02739513 , version 1
  • PRODINRA : 382168

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G Luciano, Alessandro Priolo, B. Andreeva, S. Mattioli, M. Pauselli, et al.. Oxidative stability of meat from lambs fed silage mixtures of timothy grass, red clover and sainfoin. 67. Annual meeting of the European Federation of Animal Science EAAP 2016, Aug 2016, Belfast, Ireland. ⟨hal-02739513⟩
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