Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation. (Q51048921)
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scientific article published in April 2011
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation. |
scientific article published in April 2011 |
Statements
Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation. (English)
1 reference
M A Tavárez
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D D Boler
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K N Bess
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J Zhao
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F Yan
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A C Dilger
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F K McKeith
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1 April 2011
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90
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4
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922-930
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Identifiers
1 reference