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Journals
Annals of Animal Science
Volume 20 (2020): Issue 1 (January 2020)
Open Access
Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic
Fernando Gálvez
Fernando Gálvez
,
Rubén Domínguez
Rubén Domínguez
,
Aristide Maggiolino
Aristide Maggiolino
,
Mirian Pateiro
Mirian Pateiro
,
Javier Carballo
Javier Carballo
,
Pasquale De Palo
Pasquale De Palo
,
Francisco J. Barba
Francisco J. Barba
and
José M. Lorenzo
José M. Lorenzo
| Jan 28, 2020
Annals of Animal Science
Volume 20 (2020): Issue 1 (January 2020)
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Published Online:
Jan 28, 2020
Page range:
263 - 285
Received:
Mar 16, 2019
Accepted:
Sep 23, 2019
DOI:
https://doi.org/10.2478/aoas-2019-0067
Keywords
poultry meat
,
chemical composition
,
fats and fatty acids
,
amino acids
,
cholesterol
© 2020 Fernando Gálvez et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.