Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. [electronic resource]
Producer: 19981022Description: 365-71 p. digitalISSN:- 0007-1668
- Analysis of Variance
- Animal Feed
- Animals
- Chickens
- Cooking
- Dietary Fats
- Dietary Fats, Unsaturated
- Fats
- Fatty Acids -- analysis
- Fatty Acids, Unsaturated -- analysis
- Food Handling
- Humans
- Lipid Peroxidation
- Meat -- analysis
- Olive Oil
- Plant Oils
- Regression Analysis
- Taste
- Thiobarbituric Acid Reactive Substances -- analysis
- Vitamin E -- administration & dosage
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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