1.
Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat
by Avila-Ramos, F
Poultry science, 2012-02, Vol.91 (2), p.505-511
2.
Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat
by Avila-Ramos, F
Poultry science, 2013-01, Vol.92 (1), p.243-249
3.
Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat
by Narciso-Gaytán, C
Poultry science, 2010-12, Vol.89 (12), p.2726-2734
4.
Dietary combination effects of conjugated linoleic acid and flaxseed or fish oil on the concentration of linoleic and arachidonic acid in poultry meat
by Shin, D
Poultry science, 2011-06, Vol.90 (6), p.1340-1347
5.
Effects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats
by Shin, D
Poultry science, 2012-04, Vol.91 (4), p.1009-1017
6.
Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat
by Narciso-Gaytán, C
Poultry science, 2011-02, Vol.90 (2), p.473-480
7.
Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat
by Narciso-Gaytán, C
Poultry science, 2010-04, Vol.89 (4), p.721-728
8.
Effects of distance and barriers between resources on bone and tendon strength and productive performance of broiler chickens
by Ruiz-Feria, C. A
Poultry science, 2014-07, Vol.93 (7), p.1608-1617
