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

David Hopkins(New South Wales Department of Primary Industries), Eric N. Ponnampalam(The University of Melbourne), Kristy L. Bailes, R.J. van de Ven(New South Wales Department of Primary Industries), Matthew Kerr(University of Oxford), Edward Clayton, Gordon Refshauge(New South Wales Department of Primary Industries), T.A. Lamb(New South Wales Department of Primary Industries), Paul Lewandowski(Deakin University)
Meat Science
May 29, 2014
10.1016/j.meatsci.2014.05.016
Cited by 109

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