Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability
- Authors:
- Juárez M; Dugan MER; Aldai N; Aalhus JL; Patience JF; Zijlstra R; Beaulieu AD
- Year:
- 2011
- Journal:
- Food Chemistry
- Volume:
- 126
- Initial page - Ending page:
- 1716 - 1723
- ISBN/ISSN:
- 0308-8146