Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats (Q73188158)
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scientific article published on 01 February 1999
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats |
scientific article published on 01 February 1999 |
Statements
Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats (English)
J A Ruiz
A M Pérez-Vendrell
E Esteve-García
1 February 1999