EFFECTS OF DIETARY FAT AND dl-?-TOCOPHERYL ON STABILITY CHARACTERISTICS OF PRECOOKED FROZEN BROILER PARTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb01006.x/fullpdf
Reference22 articles.
1. Effect of Tocopherol Feeding on the Composition of Turkey Tissues.
2. Carcass Composition of Chickens Fed Carbohydrate-free Diets Containing Various Lipid Energy Sources
3. The influence of dietary fat on the incorporation of fatty acids into body and egg fat of the hen
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