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

F.J. Bavelaar, A.C. Beynen

Research output: Contribution to journal › Article › Academic › peer-review

Keywords

@article{6b3e689d82454632b1a81849f5b384a8,

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

keywords = "Diergeneeskunde (DGNK)",

author = "F.J. Bavelaar and A.C. Beynen",

year = "2003",

language = "Undefined/Unknown",

volume = "64",

pages = "133--140",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

}