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Minimal levels of dietary oils, grain oils or supplementary oil, affecting the composition and stability of carcass fat and meat of broilers.

Journal Volume/Issue:
May 1976, 55 (3)
Main Author:
Bartov, I.
Other Authors:
Bornstein, S.
Format:
Article
Language:
English
Subjects:
livestock
animal science
animal nutrition
View in NAL's Catalog:
CAIN769068699