Open AccessChanges in the chemical composition of broiler meat when chelated compounds are added to the diet
Author(s) -
Т. І. Фотіна,
A. Berezovsky,
Р. В. Петров,
Оксана Шкромада,
A. Nechiporenko,
Oleksii Fotin,
Павло Геннадійович Бондаренко
Publication year - 2022
Publication title -
ukrainian journal of veterinary and agricultural sciences
Language(s) - English
Resource type - Journals
ISSN - 2617-6149
DOI - 10.32718/ujvas5-1.07
Subject(s) - broiler , micronutrient , chelation , food science , composition (language) , poultry meat , chemical composition , chemistry , biology , organic chemistry , philosophy , linguistics
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