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Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress

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Factors of significance for pork quality—a review

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Feeding and meat quality – a future approach

Henrik J. Andersen, Niels Oksbjerg, Jette F. Young and Margrethe Therkildsen
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DOI: 10.1016/j.meatsci.2004.07.015
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Dietary manipulation of pro- and macroglycogen in porcine skeletal muscle1

K. Rosenvold, B. Essén-Gustavsson and H. J. Andersen
Journal of Animal Science 81 (1) 130 (2003)
DOI: 10.2527/2003.811130x
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