Effects of Various Fat Sources, -Tocopheryl Acetate, and Ascorbic Acid Supplements on Fatty Acid Composition and -Tocopherol Content in Raw and Vacuum-Packed, Cooked Dark Chicken Meat

✍ Scribed by Bou, R.; Grimpa, S.; Guardiola, F.; Barroeta, A. C.; Codony, R.

• Book ID: 121671144
• Publisher: Poultry Science Association
• Year: 2006
• Tongue: English
• Weight: 110 KB
• Volume: 85
• Category: Article
• ISSN: 0032-5791
• DOI: 10.1093/ps/85.8.1472