The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork.
Citation
Jeremiah, L.E., Merrill, J.K., Gibson, L.L., Dick, A.C., and Ball, R.O. (2001). "The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork.", Canadian Journal of Animal Science, 81(3), pp. 331-334.
Publication date
2001-12-31