Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat
By:
Authors
Marcin Sońta
Institute of Animal Science, Warsaw University of Life Sciences, Warszawa, Poland
Monika Łukasiewicz-Mierzejewska
monika_lukasiewicz@sggw.edu.pl
Institute of Animal Science, Warsaw University of Life Sciences, Warszawa, Poland
Kamila Puppel
Institute of Animal Science, Warsaw University of Life Sciences, Warszawa, Poland
Anna Rekiel
Institute of Animal Science, Warsaw University of Life Sciences, Warszawa, Poland
Justyna Więcek
Institute of Animal Science, Warsaw University of Life Sciences, Warszawa, Poland
Martyna Batorska
Institute of Animal Science, Warsaw University of Life Sciences, Warszawa, Poland
Language: English
Page range: 701 - 709
Submitted on: Feb 9, 2021
Accepted on: Jun 15, 2021
Published on: May 12, 2022
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2022 Marcin Sońta, Monika Łukasiewicz-Mierzejewska, Kamila Puppel, Anna Rekiel, Justyna Więcek, Martyna Batorska, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.