Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers

Journal article

Peer reviewed

F. J Bavelaar and A. C Beynen

Meat science, Vol.64(2), pp.133-140

01/06/2003

PMID: 22062859

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

1 Record Views

Title: Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers
Creators - without role: F. J Bavelaar - TD Bank Group
A. C Beynen - Utrecht University
Publication Details: Meat science, Vol.64(2), pp.133-140
Publisher: Elsevier
Identifiers: 9953196608331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article