Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/7/1129/4433770/poultrysci84-1129.pdf
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5. Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat;Asghar;J. Food Sci.,1990
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