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

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

    Research output: Contribution to journalArticleResearch

    23 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)1472-1481
    JournalPoultry Science
    Volume85
    Publication statusPublished - 1 Jan 2006

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