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Organic and Conventional Chicken Meat Produced In Uruguay: Colour, Ph, Fatty Acids Composition and Oxidative Status

by G. Castromán, M. del Puerto, A. Ramos, M.C. Cabrera and A. Saadoun

American Journal of Food and Nutrition. 2013, 1(2), 12-21. DOI: 10.12691/ajfn-1-2-2
Pub. Date: July 25, 2013Views: 36270 Downloads: 30201Like: 37Citations: 5

organic meat broiler meat fatty acids TBARs SOD GPx catalase

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