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Brasil
Brazilian Archives of Biology and Technology (1516-8913)
Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

Received Citations (3)

publishing year previous first author document title
2011 Brazilian Archives of Biology and Technology Ferreira, Suelen Regina Performance and macrophage activity of broilers fed with a sorghum meal with different yeast wall levels
2018 Food Science and Technology CARVALHO, Leila Moreira de Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks
2009 Brazilian Archives of Biology and Technology Soares, Adriana Lourenço Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities
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