Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/1/48/4518016/poultrysci84-0048.pdf
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4. Comparisons of broiler tissues for oxidative changes after cooking and refrigerated storage;Ang;J. Food Sci.,1988
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