Oxidative stability and total lipids on thigh and breast...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2006 Vol. 39; Iss. 7

Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid

S.F. Zanini, G.L. Colnago, M.R. Bastos, B.M.S. Pessotti, F.P. Casagrande, V.R. Lima
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Volume:
39
Year:
2006
Language:
english
DOI:
10.1016/j.lwt.2005.05.005
File:
PDF, 224 KB
english, 2006
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