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The effects of red clover silage on fatty acid composition and sensory quality of meat from Hampshire Crosses with and without the RN¯ Allele
Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
1996 (English)In: Meat for the Consumer-42nd International Congress of Meat Science and Technology 1-6 September 1996: F-7, s 216, 1996, Vol. F-7, 216- p.Conference paper (Other scientific)
Place, publisher, year, edition, pages
1996. Vol. F-7, 216- p.
URN: urn:nbn:se:uu:diva-29063OAI: oai:DiVA.org:uu-29063DiVA: diva2:56959
Available from: 2008-10-17 Created: 2008-10-17

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