Influence of vitamin E., rosemary (rosmarinus officinalis l.) and orange (citrus aurantium l.) extracts on lipid stability of raw meat of muscovy duck (carina moschata domestica l.) fed high polyunsaturated fatty acid diets

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A. Schiavone, M. Marzoni and I. Romboli

File Name: 2001/2001eggmeat/019_meat2001_schiavone.pdf
Category: XV European Symposium on the Quality of Poultry Meat and IX European Symposium on the Quality of Eggs and Egg Products
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