Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat
Messikommer, Ruth E.
- Journal Article
Journal / seriesBritish poultry science
Pages / Article No.
PublisherTaylor & Francis
Organisational unit03428 - Kreuzer, Michael
NotesPublished online 10 October 2014.
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