Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat

Data publikacji: 12 maj 2022

Zakres stron: 701 - 709

Otrzymano: 09 lut 2021

Przyjęty: 15 cze 2021

DOI: https://doi.org/10.2478/aoas-2021-0052

Słowa kluczowe

fattening pigs, nutrition, pea seeds, lupin seeds, meat, peptides

© 2022 Marcin Sońta et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.