1.
Pálfy T, Gundel J. Effect of dietary fatty acids on the oxidative stability and the colour of broiler meat. Acta agrar. Debr. [Internet]. 2006 May 23 [cited 2024 Nov. 22];(21):25-30. Available from: https://ojs.lib.unideb.hu/actaagrar/article/view/3169