Broiler responses to ferrous sulfate at different time periods: a comprehensive research on qualitative parameters of breast meat
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04642-9.pdf
Reference51 articles.
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2. Alvarado CZ, Richards MP, O’Keefe SF, Wang H (2007) The effect of blood removal on oxidation and shelf life of broiler breast meat. Poult Sci 86:156–161
3. AOAC (1994) Association of official analytical chemists, 16th edn. AOAC Int, Washington
4. Avila-Ramos F, Pro-Martinez A, Sosa-Montes E et al (2013) Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat. Poult Sci 92:243–249
5. Barbut S (1997) Problem of pale soft exudative meat in broiler chickens. Br Poult Sci 38:355–358
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