The influence of dietary lipid source on quality...

European Food Research and Technology 2009 / 06 Vol. 229; Iss. 2

The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

Maurizio Bianchi, Federico Ferioli, Massimiliano Petracci, Maria Fiorenza Caboni, Claudio Cavani
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Volume:
229
Language:
english
Pages:
10
DOI:
10.1007/s00217-009-1060-x
Date:
June, 2009
File:
PDF, 276 KB
english, 2009
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