Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration
- 15 February 2001
- journal article
- Published by Elsevier in Animal Feed Science and Technology
- Vol. 89 (3-4) , 165-173
- https://doi.org/10.1016/s0377-8401(00)00228-5
Abstract
No abstract availableKeywords
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