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2020 | 1 |
2021 | 1 |
2024 | 0 |
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Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil.
J Food Sci. 2021 Jun;86(6):2312-2326. doi: 10.1111/1750-3841.15749. Epub 2021 May 7.
J Food Sci. 2021.
PMID: 33963532
Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters.
Komprda T, Jůzl M, Matejovičová M, Levá L, Piechowiczová M, Nedomová Š, Popelková V, Vymazalová P.
Komprda T, et al. Among authors: piechowiczova m.
Animals (Basel). 2020 Sep 15;10(9):1657. doi: 10.3390/ani10091657.
Animals (Basel). 2020.
PMID: 32942761
Free PMC article.
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