Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/12/1942/4416079/poultrysci84-1942.pdf
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4. Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage;Ahn;Poult. Sci.,1999
5. Dietary antioxidants and storage affect chemical characteristics of ω-3 fatty acid enriched broiler chicken meats;Ajuyah;J. Food Sci.,1993
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