The impact of supplementing lambs with algae on growth, meat traits and oxidative status

David Hopkins(King's College London), Eric N. Ponnampalam(The University of Melbourne), Kristy L. Bailes, R.J. van de Ven(New South Wales Department of Primary Industries), Matthew Kerr(New South Wales Department of Primary Industries), Edward Clayton, Gordon Refshauge(New South Wales Department of Primary Industries), T.A. Lamb(New South Wales Department of Primary Industries), Paul Lewandowski(Monash University)
Meat Science
May 29, 2014
10.1016/j.meatsci.2014.05.016
Cited by 109

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