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The effect of dietary oils and vitamin E on the N-3 fatty acid content and oxidative stability of broiler meat

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363255

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:363255
Date	January 1995
Creators	Huang, Yuan Xue
Publisher	University of Cambridge
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation