Effect of intensive vs. free range production on the fat...

Food Chemistry 2011 Vol. 127; Iss. 4

Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK

D.I. Givens, R.A. Gibbs, C. Rymer, R.H. Brown
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Volume:
127
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2011.02.016
File:
PDF, 186 KB
english, 2011
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