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Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat

✍ Scribed by Surama F Zanini; Ciro Alexandre A Torres; Neura Bragagnolo; Jane M Turatti; Marta G Silva; Marcos S Zanini

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
146 KB
Volume
84
Category
Article
ISSN
0022-5142

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