Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meat

2004 ◽  
Vol 88 (3-4) ◽  
pp. 88-93 ◽  
Author(s):  
A. Schiavone ◽  
I. Romboli ◽  
R. Chiarini ◽  
M. Marzoni
2019 ◽  
Vol 192 ◽  
pp. 208-222 ◽  
Author(s):  
Surintorn Boonanuntanasarn ◽  
Chatsirin Nakharuthai ◽  
Denise Schrama ◽  
Rungsun Duangkaew ◽  
Pedro M. Rodrigues

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