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

Data publikacji: 28 sty 2020

Zakres stron: 263 - 285

Otrzymano: 16 mar 2019

Przyjęty: 23 wrz 2019

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

Słowa kluczowe

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.