Quality and shelf life of fresh meat from iberian pigs as affected by a new form of presentation of oleic acid and an organic-acid mix in the diet

1. Vieira, C.
2. Sarmiento-García, A.
3. García, J.-J.
4. Rubio, B.
5. Martínez, B.

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DOI: 10.3390/FOODS10050985 GOOGLE SCHOLAR lock_openOpen access editor