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Radical vitamins: Improving lamb meat quality by feeding vitamin E

Calnan, H., Jacob, R., Pethick, D. and Gardner, G. (2015) Radical vitamins: Improving lamb meat quality by feeding vitamin E. 2015 Research Findings: Bulletin 2.02 Animal Production, Health & Welfare .

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Abstract

Australian lamb meat is a premium product valued by Australian consumers and exported widely across the world.

Publication Type: Others
Murdoch Affiliation: School of Veterinary and Life Sciences
Publisher: School of Veterinary & Life Sciences, Murdoch University
URI: http://researchrepository.murdoch.edu.au/id/eprint/29057
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