Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

标题
Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation
作者
关键词
-
出版物
POULTRY SCIENCE
Volume 90, Issue 4, Pages 922-930
出版商
Oxford University Press (OUP)
发表日期
2011-03-16
DOI
10.3382/ps.2010-01180

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