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Parizadian, B., M.S. Shargh and S. Zerehdaran, 2011. Study the effects of different levels of energy and l-carnitine on meat quality and serum lipids of japanese quail. Asian J. Anim. Vet. Adv., 6: 944-952. CrossRef |
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J. B. Lawlor, E.M. Sheehan, C.M. Delahunty, P.A. Morrissey and J.P. Kerry, 2003. Oxidative Stability of Cooked Chicken Breast Burgers Obtained from Organic, Free-range and Conventionally Reared Animals. International Journal of Poultry Science, 2: 398-403.
DOI: 10.3923/ijps.2003.398.403
URL: https://scialert.net/abstract/?doi=ijps.2003.398.403
DOI: 10.3923/ijps.2003.398.403
URL: https://scialert.net/abstract/?doi=ijps.2003.398.403