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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: 35018Downloads: 28771Citations: 5
organic meat broiler meat fatty acids TBARs SOD GPx catalase
Abstract Full Text PDF (221 KB) Full Text HTML Full Text ePUB (167 KB)
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