Total Antioxidant Capacity of Chicken Meat from Organic Mineral Suplementation

in 63rd International Congress of Meat Science and Technology
Autor:innen:
G. Nieto Department of Food Technology, Nutrition and Food Science, Veterinary Faculty. University of Murcia, 30100 Spain; gnieto@um.es

Search for other papers by G. Nieto in
Current site
Google Scholar
PubMed Close
,
L. Martínez Department of Food Technology, Nutrition and Food Science, Veterinary Faculty. University of Murcia, 30100 Spain; gnieto@um.es

Search for other papers by L. Martínez in
Current site
Google Scholar
PubMed Close
, und
G. Ros Department of Food Technology, Nutrition and Food Science, Veterinary Faculty. University of Murcia, 30100 Spain; gnieto@um.es

Search for other papers by G. Ros in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
989–990
DOI:
https://doi.org/10.3920/9789086868605_444

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen