O'Neill, L M <br/><br/>
Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.  [electronic resource] 

 -  British poultry science  Jul 1998 
 - 365-71 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0007-1668 
<br/><br/><label>Standard No.: </label>10.1080/00071669888917  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Analysis of Variance<br/>Animal Feed<br/>Animals<br/>Chickens<br/>Cooking<br/>Dietary Fats<br/>Dietary Fats, Unsaturated<br/>Fats<br/>Fatty Acids--analysis<br/>Fatty Acids, Unsaturated--analysis<br/>Food Handling<br/>Humans<br/>Lipid Peroxidation<br/>Meat--analysis<br/>Olive Oil<br/>Plant Oils<br/>Regression Analysis<br/>Taste<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Vitamin E--administration & dosage