Open AccessThe effects of different levels of Curcuma longa and zinc oxide nanoparticles on the quality traits of thigh and breast meat in broiler chickens
Author(s) -
Mohammadreza Kolahdouz Esfahani,
Farhad Ahmadi,
M Amiri Andi
Publication year - 2015
Publication title -
international journal of biosciences (ijb)
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/6.3.296-302
Subject(s) - broiler , curcuma , zinc , biology , food science , chemistry , botany , organic chemistry
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