Vitamin C prevents the effects of high rearing temperatures on the quality of broiler thigh meat

Saved in:
Bibliographic Details
Published inPoultry science Vol. 94; no. 5; pp. 841 - 851
Main Authors Ferreira, I.B., Matos Junior, J.B., Sgavioli, S., Vicentini, T.I., Morita, V.S., Boleli, I.C.
Format Journal Article
LanguageEnglish
Published 01.05.2015
Online AccessGet full text

Cover

More Information
ISSN:0032-5791
DOI:10.3382/ps/pev058