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November 1, 2001Poultry ScienceOpen Access

Oxidative Stability of Dark Chicken Meat Through Frozen Storage: Influence of Dietary Fat and α-Tocopherol and Ascorbic Acid Supplementation

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Authors

AGAmàlia GrauConsejo Superior de Investigaciones CientíficasFGFrancesc GuardiolaUniversitat de BarcelonaSGS. Grimpa

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Grau et al. (2001) studied this question.

synapsesocial.com/papers/6a93cd1e0bf5a04cbf7c3174https://doi.org/10.1093/ps/80.11.1630
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