Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6), 1457-1460
- https://doi.org/10.1111/j.1365-2621.1989.tb05134.x
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
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