Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat

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Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat

Bibliographic Details
Other Authors:	Ferreira, I. B.
Format:	Article
Language:	English
Subjects:	AVES DE CORRAL CARNE DE POLLO MUSCULOS TEMPERATURA ESTRES ACIDO ASCORBICO
Online Access:	http://ps.oxfordjournals.org.una.idm.oclc.org/content/94/5/841.full.pdf+html

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