Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance.

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Published in Poult Sci on May 01, 2009

Authors

M Betti1, B L Schneider, W V Wismer, V L Carney, M J Zuidhof, R A Renema

Author Affiliations

1: Agriculture, Food and Nutritional Science, 4-10 Ag-Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. mirko.betti@ualberta.ca

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