Influence of Different Dietary Doses of n-3- or n-6-Rich Vegetable Fats and α-Tocopheryl Acetate Supplementation on Raw and Cooked Rabbit Meat Composition and Oxidative Stability

✍ Scribed by Tres, Alba; Bou, Ricard; Codony, Rafael; Guardiola, Francesc

• Book ID: 126236139
• Publisher: American Chemical Society
• Year: 2008
• Tongue: English
• Weight: 346 KB
• Volume: 56
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf800736w