Italian Journal of Animal Science
Volume 18, 2019 - Issue 1
Short Communication
Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat
A. L. MordentiDepartment of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy; Correspondence[email protected]
http://orcid.org/0000-0002-4162-6726
http://orcid.org/0000-0002-4162-6726, N. BrognaDepartment of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy; http://orcid.org/0000-0001-8895-5298
http://orcid.org/0000-0001-8895-5298, , A. FormigoniDepartment of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy; http://orcid.org/0000-0002-8109-2482
http://orcid.org/0000-0002-8109-2482, L. SardiDepartment of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy; http://orcid.org/0000-0003-0937-8088
http://orcid.org/0000-0003-0937-8088, V. CardeniaDepartment of Agricultural and Food Sciences, Università di Bologna (DISTAL; Viale G. Fanin 40; 40127, Bologna), Italyhttp://orcid.org/0000-0001-8869-8674
http://orcid.org/0000-0001-8869-8674 & M. T. Rodriguez-EstradaDepartment of Agricultural and Food Sciences, Università di Bologna (DISTAL; Viale G. Fanin 40; 40127, Bologna), Italyhttp://orcid.org/0000-0001-6406-4183
http://orcid.org/0000-0001-6406-4183 show all