Stability of abdominal fat and meat of broilers: Effect of duration of feeding antioxidants1
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071667808416453
Reference12 articles.
1. Comparisons of BHT and Ethoxyquin as Antioxidants in the Nutrition of Broilers
2. Effects of degree of fatness in broilers on other carcass characteristics: Relationship between fatness and the stability of meat and adipose tissue1
3. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1
4. Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin1
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