Poster De Conférence Année : 2015

Effect of introducing different n-3 fatty acids into pig fed on the nutritional quality of the meat and processed products

Résumé

Effect of introducing different n-3 fatty acids into pig fed on the nutritional quality of the meat and processed products. 61. International congress of meat science and technology (ICoMST)

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Dates et versions

hal-01601570 , version 1 (02-10-2017)

Identifiants

  • HAL Id : hal-01601570 , version 1
  • PRODINRA : 386831

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Auriane de Tonnac de Villeneuve, M. Azzopardi, Jean-Luc Le Noc, Cécile Perrier, Gwennola Robin, et al.. Effect of introducing different n-3 fatty acids into pig fed on the nutritional quality of the meat and processed products. 61. International congress of meat science and technology (ICoMST), Aug 2015, Clermont-Ferrand, France. 2015, Proceedings ICoMST 2015. ⟨hal-01601570⟩
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