Title:	Oxidative stability of pork fat enriched with omega 3 and natural antioxidants by modifying animal's diet.
Authors:	BERNARDI, D. M. BERTOL, T. M. CUNHA JUNIOR, A. COLDEBELLA, A. ARELLANO, D. B. SGARBIERI, V. C.
Affiliation:	DANIELA MIOTTO BERNARDI, Unicamp; TERESINHA MARISA BERTOL, CNPSA; ANILDO CUNHA JUNIOR, CNPSA; ARLEI COLDEBELLA, CNPSA; DANIEL BARRERA ARELLANO, Unicamp; VALDEMIRO CARLOS SGARBIERI, Unicamp.
Date Issued:	2015
Citation:	In: EUROPEAN NUTRITION CONFERENCE (FENS), 12., 2015, Berlin. Abstracts. Karger, 2015. Publicado em: Annals of Nutrition & Metabolism, v. 67, suppl 1, p. 543, 2015.
Thesagro:	Suíno
NAL Thesaurus:	Meat quality Swine
Keywords:	Qualidade da carne
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPSA)