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Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 211, doi. 10.1111/j.1365-2621.2000.tb15981.x
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Cholesterol oxidation in meat from chickens fed α-tocopherol-and β-carotene-supplemented diets with different unsaturation grades.
- Published in:
- Lipids, 1998, v. 33, n. 7, p. 705, doi. 10.1007/s11745-998-0260-4
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- Publication type:
- Article