Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage
Author:
Affiliation:
1. University of São Paulo
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbca/v10n1/a05v10n1.pdf
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4. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage;Botsoglou NA;Meat Science,2002
5. Influence of dietary vitamin E on oxidative stability and quality of pig meat;Buckley DJ;Journal of Animal Science,1995
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