(Q73188158)

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Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats

scientific article published on 01 February 1999

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10563915

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Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats (English)

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10563915

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J A Ruiz

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1

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A M Pérez-Vendrell

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2

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10563915

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E Esteve-García

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3

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1 February 1999

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2 November 2019

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Journal of Agricultural and Food Chemistry

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volume

47

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2

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448-454

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DOI

10.1021/JF980825G

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2 November 2019

PubMed publication ID

10563915

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PubMed publication ID

10563915

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(Q73188158)

Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats

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