Oxidative stability of meat and meat products after feeding of broiler chickens with additional amounts of vitamin E and rosemary.
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MARCINČÁK, Slavomír - POPELKA, Peter - BYSTRICKÝ, Pavel - HUSSEIN, Khalled - HUDECOVÁ, Katarína. Oxidative stability of meat and meat products after feeding of broiler chickens with additional amounts of vitamin E and rosemary. In: Meso. 2005. ISSN 1332-0025, Roč. 7, č. 1(2005), s. 34-39.
Year:
2005
Category:
BDE - Professional work in other foreign magazines
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