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Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat
Loetscher, Y., Kreuzer, M., Albiker, D., Stephan, R., Messikommer, R.E.Volume:
55
Language:
english
Journal:
British Poultry Science
DOI:
10.1080/00071668.2014.946885
Date:
September, 2014
File:
PDF, 187 KB
english, 2014