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

Publié en ligne: 29 janv. 2021

Pages: 73 - 83

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

Mots clés

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.