Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid

✍ Scribed by S.F. Zanini; G.L. Colnago; M.R. Bastos; B.M.S. Pessotti; F.P. Casagrande; V.R. Lima

• Book ID: 116725727
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 224 KB
• Volume: 39
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2005.05.005