☆ 4.7 Article

Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

FOOD CHEMISTRY (2011)

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FOOD CHEMISTRY
Volume 130, Issue 3, Pages 660-664

Publisher

Elsevier BV
DOI: 10.1016/j.foodchem.2011.07.103

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Chemistry, Applied

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