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British Poultry Science, Vol. 50, Iss. 3, 2009-05 ,pp. : 333-340

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Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

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British Poultry Science, Vol. 55, Iss. 2, 2014-03 ,pp. : 157-166

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Effects of ascorbic acid and α-lipoic acid on performance and meat quality of broilers subjected to heat stress

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British Poultry Science, Vol. 53, Iss. 6, 2012-12 ,pp. : 800-808

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Meat quality of heat stress exposed broilers and effect of protein and vitamin E

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Effects of different levels of selenium on growth performance and immunocompetence of broilers under heat stress

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