Effect of dietary supplementation of vitamin e on the antioxidant status of broilers and the oxidative stability of its cooled meat
نویسنده
چکیده
Facultad de Agronomía e Ingeniería Forestal/Animal Science Department/Pontificia Universidad Católica de Chile/Av. Vicuña Mackenna 4860, Macul, Santiago, Chile. 2 Facultad de Ciencias Químicas y Farmaceúticas, Universidad de Chile. Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile. * Corresponding autor: [email protected] __________________________________________________________________________________
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تاریخ انتشار 2006