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Citation: R. Bou et al., Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat, POULTRY SCI, 80(6), 2001, pp. 800-807

Authors: Grau, A Guardiola, F Boatella, J Barroeta, A Codony, R

Citation: A. Grau et al., Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: Influence of various parameters, J AGR FOOD, 48(4), 2000, pp. 1155-1159