Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

Author： O'Neill L. M.   Galvin K.   Morrissey P. A.   Buckley D. J.  

Publisher： Taylor & Francis Ltd

ISSN： 1466-1799

Source： British Poultry Science, Vol.39, Iss.3, 1998-07, pp. : 365-371

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