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Material Detail

Differences in fatty acid composition of rabbit's meat after the change of the source of fat in the diet

Differences in fatty acid composition of rabbit's meat after the change of the source of fat in the diet

This video was recorded at 2nd Congress of the Slovenian Society for Laboratory Animals, Ljubljana 2014.
Keywords:
videolectures, ocwc, oec
Disciplines:
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More about this material

Material Type:
Presentation
Date Added to MERLOT:
February 10, 2015
Date Modified in MERLOT:
November 11, 2020
Author:
Submitter:
The Open Education Consortium
Primary Audience:
College General Ed, College Lower Division, College Upper Division
Technical Format:
Video
Mobile Compatibility:
Not specified at this time
Language:
English
Cost Involved:
No
Source Code Available:
No
Creative Commons:
Creative Commons License
This work is licensed under a Attribution-NonCommercial-NoDerivs 3.0 United States

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