Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows

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Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows. / Lauridsen, Charlotte; Mu, H; Henckel, Poul.

In: Meat Science, Vol. 69, 2005, p. 393-399.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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@article{b15f2f00d20b11db8e26000ea68e967b,
title = "Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows",
author = "Charlotte Lauridsen and H Mu and Poul Henckel",
year = "2005",
doi = "10.1016/j.meatsci.2004.08.009",
language = "English",
volume = "69",
pages = "393--399",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows

AU - Lauridsen, Charlotte

AU - Mu, H

AU - Henckel, Poul

PY - 2005

Y1 - 2005

U2 - 10.1016/j.meatsci.2004.08.009

DO - 10.1016/j.meatsci.2004.08.009

M3 - Journal article

C2 - 22062976

VL - 69

SP - 393

EP - 399

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -