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Keywords = Phenolic compounds
Number of Articles: 1
Chemical composition, quality characteristics and oxidative stability of lamb meat ‎fed with different levels of portulaca oleracea

Volume 52, Issue 2, September 2021, Pages 79-90

10.22059/ijas.2021.310436.653802

Sadegh Mayahi; Kamal Shojaeian; Morteza Chaji; Ghasem Jalilvand

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  • PDF 787.84 K

Iranian Journal of animal Science
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