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Pork Quality Improvement Through Dietary Supplementation of Ingredients Enriched with Unsaturated Fatty Acid and Natural Antioxidants: New Research Trend

Pork Quality Improvement Through Dietary Supplementation of Ingredients Enriched with Unsaturated Fatty Acid and Natural Antioxidants: New Research Trend

Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*

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Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

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