Du, M <br/><br/>
Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat.  [electronic resource] 

 -  Meat science  Dec 2000 
 - 387-95 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(00)00067-x  doi