Influence of Dietary Fat Source, α-Tocopherol, and Ascorbic Acid Supplementation on Sensory Quality of Dark Chicken Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/80/6/800/4310963/poultrysci80-0800.pdf
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5. Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat;Asghar;J. Food Sci.,1990
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