Miroslawa Karpinska-Tymoszczyk
University of Warmia and Mazury, Institute of Human Nutrition, 10-957 Olsztyn, Ul. Oczapowskiego 2, Poland
E-mail: [email protected]
Marzena Danowska-Oziewicz
University of Warmia and Mazury, Institute of Human Nutrition, 10-957 Olsztyn, Ul. Oczapowskiego 2, Poland
E-mail: [email protected]
Jerzy Borowski
University of Warmia and Mazury, Institute of Human Nutrition, 10-957 Olsztyn, Ul. Oczapowskiego 2, Poland
E-mail: [email protected]
How to cite this article
Miroslawa Karpinska-Tymoszczyk, Marzena Danowska-Oziewicz and Jerzy Borowski, 2004. The Effect of Oxidized Fat Added to Feed Mixture on Selected Quality Attributes of Turkey Meat. Pakistan Journal of Nutrition, 3: 213-221.
DOI: 10.3923/pjn.2004.213.221
URL: https://scialert.net/abstract/?doi=pjn.2004.213.221
DOI: 10.3923/pjn.2004.213.221
URL: https://scialert.net/abstract/?doi=pjn.2004.213.221