Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas

Publication details

Journal : Poultry Science , vol. 90 , p. 201–210 , 2011

International Standard Numbers :
Printed : 0032-5791
Electronic : 1525-3171

Publication type : Academic article

Contributors : Øverland, Margareth; Borge, Grethe Iren Andersen; Vogt, Kjell gjermund; Schøyen, Hilde; Skrede, Anders

Issue : 1

Links :
DOI : doi.org/10.3382/ps.2010-00784