Fonte: Brazilian Archives of Biology and Technology. Unidade: FCF
Assuntos: ANTIOXIDANTES, VITAMINA E, FRANGOS DE CORTE, SUPLEMENTOS ALIMENTARES PARA ANIMAIS
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SOARES, Adriana Lourenço et al. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. Brazilian Archives of Biology and Technology, v. 47, n. 1, p. 57-62, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000100008. Acesso em: 11 nov. 2024.APA
Soares, A. L., Olivo, R., Shimokomaki, M., & Ida, E. I. (2004). Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. Brazilian Archives of Biology and Technology, 47( 1), 57-62. doi:10.1590/s1516-89132004000100008NLM
Soares AL, Olivo R, Shimokomaki M, Ida EI. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 57-62.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1590/s1516-89132004000100008Vancouver
Soares AL, Olivo R, Shimokomaki M, Ida EI. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 57-62.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1590/s1516-89132004000100008
