[1]
G. Holló, J. Csapó, J. Seregi, J. Tőzsér, E. Szűcs, and I. Repa, “The occurence, physiological effect and possibilities of increasement of conjugated linoleic acid content of meat”, AAK, vol. 6, no. 1, pp. 1–16, Feb. 2002, Accessed: Dec. 05, 2025. [Online]. Available: https://journal.uni-mate.hu/index.php/aak/article/view/1605