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Dietary lipids and meat quality: n-3 fatty acid enrichment and oxidative stability in broiler chickens

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https://hal.inrae.fr/hal-02672520
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Submitted on : Sunday, May 31, 2020 - 4:13:28 PM
Last modification on : Wednesday, September 8, 2021 - 3:38:23 AM

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  • HAL Id : hal-02672520, version 1
  • PRODINRA : 65007

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M. Viau, Herve Juin, Brigitte Metro, C. Le Borgne, Anne Meynier, et al.. Dietary lipids and meat quality: n-3 fatty acid enrichment and oxidative stability in broiler chickens. British Poultry Science, Taylor & Francis, 2001, 42 (sp.), pp.S40-S42. ⟨hal-02672520⟩

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