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Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

✍ Scribed by Kirkpinar, F.; Ünlü, H.B.; Serdaroğlu, M.; Turp, G.Y.


Book ID
124092752
Publisher
Taylor and Francis Group
Year
2014
Tongue
English
Weight
189 KB
Volume
55
Category
Article
ISSN
0007-1668

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