Published in
Elsevier, Meat Science, (143), p. 60-68, 2018
DOI: 10.1016/j.meatsci.2018.04.014
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The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content
Journal article published in 2018 by
Sarah K. Duffy,
Alan K. Kelly,
Gaurav Rajauria 
,
Jette Jakobsen ,
Louise C. Clarke,
Frank J. Monahan,
Kirsten G. Dowling,
George Hull ,
Karen Galvin,
Kevin D. Cashman,
Aoife Hayes,
John V. O'Doherty
,
Jette Jakobsen ,
Louise C. Clarke,
Frank J. Monahan,
Kirsten G. Dowling,
George Hull ,
Karen Galvin,
Kevin D. Cashman,
Aoife Hayes,
John V. O'Doherty
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