TY  - GEN
AU  - O'Neill,L M
AU  - Galvin,K
AU  - Morrissey,P A
AU  - Buckley,D J
TI  - Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products
SN  - 0007-1668
PY  - 1998///1022
KW  - Analysis of Variance
KW  - Animal Feed
KW  - Animals
KW  - Chickens
KW  - Cooking
KW  - Dietary Fats
KW  - Dietary Fats, Unsaturated
KW  - Fats
KW  - Fatty Acids
KW  - analysis
KW  - Fatty Acids, Unsaturated
KW  - Food Handling
KW  - Humans
KW  - Lipid Peroxidation
KW  - Meat
KW  - Olive Oil
KW  - Plant Oils
KW  - Regression Analysis
KW  - Taste
KW  - Thiobarbituric Acid Reactive Substances
KW  - Vitamin E
KW  - administration & dosage
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1080/00071669888917
ER  -