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Title: The effect of dietary oils and vitamin E on the N-3 fatty acid content and oxidative stability of broiler meat.
Author: Huang, Yuan Xue.
Awarding Body: University of Cambridge
Current Institution: University of Cambridge
Date of Award: 1995
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Poultry; Antioxidants; Flavour