Addition of anacardic acid as antioxidants in broiler chicken mortadella
Author:
Affiliation:
1. Universidade Federal do Maranhão, Brazil
2. Universidade Federal do Ceará, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6771.pdf
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