Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat
| Autor: | Fakhraei Jafar, Mansoori Yarahmadi Hossein, Rahimi Drakhsh, Yaghobfar Akbar |
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| Rok vydání: | 2017 |
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| Zdroj: | Journal of Animal Research and Nutrition. |
| ISSN: | 2572-5459 |
| DOI: | 10.21767/2572-5459.100037 |
| Databáze: | OpenAIRE |
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