PÁLFY, Tamás; GUNDEL, János. Effect of dietary fatty acids on the oxidative stability and the colour of broiler meat. Acta Agraria Debreceniensis, [S. l.], n. 21, p. 25–30, 2006. DOI: 10.34101/actaagrar/21/3169. Disponível em: https://ojs.lib.unideb.hu/actaagrar/article/view/3169. Acesso em: 22 nov. 2024.