Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens

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Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens

Detalles Bibliográficos
Otros Autores:	Funaro, A
Formato:	Artículo
Lenguaje:	English
Materias:	POLLOS PRODUCCION DE ANIMALES ALIMENTOS OXIDACIÓN LÍPIDOS SALUD

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