Effects of various fat sources, α-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and α-tocopherol content in raw and vacuum-packed, cooked dark chicken meat

R. Bou, S. Grimpa, F. Guardiola, A. C. Barroeta, R. Codony

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Agricultural and Biological Sciences

Food Science

Veterinary Science and Veterinary Medicine

Material Science