Oxidative stability of breast meat from broilers fed diets supplemented with synbiotic and organic acids

Publicado en línea: 29 ene 2021

Páginas: 73 - 83

DOI: https://doi.org/10.2478/azibna-2020-0014

Palabras clave

meat, oxidative status, organic acid, synbiotic

© 2020 Untea Arabela Elena et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.