Modification of the fat composition of the Iberian pig using Bacillus licheniformis and Bacillus subtilis
Author:
Affiliation:
1. Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900155
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