Detalhe da pesquisa
1.
Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*
Rev. bras. ciênc. avic;
19(1,n.esp): 103-116, jan.-mar. 2017. tab
Artigo
em Inglês
| VETINDEX
| ID: biblio-1490378
2.
Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*
R. bras. Ci. avíc.;
19(1,n.esp): 103-116, jan.-mar. 2017. tab
Artigo
em Inglês
| VETINDEX
| ID: vti-16993