Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers
| Autor: | Skřivan, Miloš, Marounek, Milan, Englmaierová, Michaela, Skřivanová, Eva |
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| Zdroj: | In Food Chemistry 1 February 2012 130(3):660-664 |
| Databáze: | ScienceDirect |
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