Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

✍ Scribed by Betti, M.; Schneider, B. L.; Wismer, W. V.; Carney, V. L.; Zuidhof, M. J.; Renema, R. A.

• Book ID: 120429089
• Publisher: Poultry Science Association
• Year: 2009
• Tongue: English
• Weight: 734 KB
• Volume: 88
• Category: Article
• ISSN: 0032-5791
• DOI: 10.3382/ps.2008-00158