Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers
- 1 February 2012
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 130 (3), 660-664
- https://doi.org/10.1016/j.foodchem.2011.07.103
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Agriculture of the Czech Republic
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