Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

Publicado en línea: 28 ene 2020

Páginas: 263 - 285

Recibido: 16 mar 2019

Aceptado: 23 sept 2019

DOI: https://doi.org/10.2478/aoas-2019-0067

Palabras clave

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.