Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat-Reference-Cited by-同舟云学术

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Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat

Published:2004-04-21 Issue:7 Volume:84 Page:672-682
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zanini Surama F,Torres Ciro Alexandre A,Bragagnolo Neura,Turatti Jane M,Silva Marta G,Zanini Marcos S

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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