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Ruiz, JA
Guerrero, L
Arnau, J
Guardia, MD
Esteve-Garcia, E
Citation: Ja. Ruiz et al., Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or beta-carotene as antioxidants and different supplemental fats, POULTRY SCI, 80(7), 2001, pp. 976-982
Citation: N. Crespo et E. Esteve-garcia, Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens, POULTRY SCI, 80(1), 2001, pp. 71-78
Authors:
Maraschiello, C
Sarraga, C
Esteve-Garcia, E
Regueiro, JAG
Citation: C. Maraschiello et al., Dietary iron and copper removal does not improve cholesterol and lipid oxidative stability of raw and cooked broiler meat, J FOOD SCI, 65(2), 2000, pp. 211-214
Authors:
Ruiz, JA
Perez-Vendrell, AM
Esteve-Garcia, E
Citation: Ja. Ruiz et al., Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat, BR POULT SC, 41(2), 2000, pp. 163-167
Authors:
Ruiz, JA
Perez-Vendrell, AM
Esteve-Garcia, E
Citation: Ja. Ruiz et al., Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats, J AGR FOOD, 47(2), 1999, pp. 448-454