How to cite this article:
E.A. Russell , A. Lynch , K. Galvin , P.B. Lynch and J.P. Kerry , 2003. Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation. International Journal of Poultry Science, 2: 324-334. DOI: 10.3923/ijps.2003.324.334 URL: https://scialert.net/abstract/?doi=ijps.2003.324.334
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