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The effect of dietary oils and α-tocopherol on the n-3 fatty acid content and oxidative stability of broiler meat

Published online by Cambridge University Press:  02 September 2010

Y. X. Huang  and
E. L. Miller
Y. X. Huang
Affiliation:
Department of Clinical Veterinary Medicine, University of Cambridge, Cambridge CB3 OES
E. L. Miller
Affiliation:
Department of Clinical Veterinary Medicine, University of Cambridge, Cambridge CB3 OES

Abstract

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Type
Poster Abstracts
Information
BSAP Occasional Publication , Volume 17: Safety and Quality of Food from Animals , January 1993 , pp. 108 - 111
Copyright
Copyright © British Society of Animal Production 1993

References

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