Effects of Feeding Restaurant Grease With or Without Conjugated Linoleic Acid or Phase-Integrated Beef Tallow on Finishing Pig Growth Characteristics and Carcass Fat Quality

M. A. Latour, B. T. Richert, J. S. Radcliffe, A. P. Schinckel, H. M. White

Research output: Contribution to journal › Article › peer-review

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Agricultural and Biological Sciences

Food Science