Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meat
Author:
Publisher
Wiley
Subject
Animal Science and Zoology,Food Animals
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2003.00463.x/fullpdf
Reference21 articles.
1. Effects of selection, over three and four generations, on meat yield and fatness in Muscovy ducks
2. Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck
3. A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters
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