Open AccessCOMPARISON BETWEEN CHEMICAL COMPOSITION OF FRESH AND FROZEN-STORED MUSCLES OF BROILER CHICKENS FED MIXTURES CONTAINING VARIOUS AMOUNTS OF SOYBEAN OIL, LINSEED OIL, AND VITAMIN E
Author(s) -
Anna Milczarek,
Maria Osek,
B. Olkowski,
B. Klocek
Publication year - 2013
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/86/059-069
Subject(s) - broiler , linseed oil , food science , chemistry , composition (language) , chemical composition , vitamin e , soybean oil , biochemistry , organic chemistry , antioxidant , philosophy , linguistics