Influence of dietary fat source, alpha-tocopherol and ascorbic acid sipplementation on sensory quality of dark chicken meat

R Bou, F Guardiola, A Grau, S Grimpa, A Manich, AC Barroeta, R. Codony

    Research output: Contribution to journalArticleResearch

    71 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)800-807
    JournalPoultry Science
    Volume80
    Publication statusPublished - 1 Jan 2001

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