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Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration

✍ Scribed by Yuming Guo; Qing Tang; Jianmin Yuan; Zhirong Jiang

Book ID: 117514990
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 86 KB
Volume: 89
Category: Article
ISSN: 0377-8401
DOI: 10.1016/s0377-8401(00)00228-5

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