Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

Published 2015 View Full Article

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Title
Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 481-488
Publisher
Elsevier BV
Online
2015-05-03
DOI
10.1016/j.foodchem.2015.04.140

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