Cite
HARVARD Citation
Valentini, J. et al. (2020). Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive. Food chemistry. p. . [Online].
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Valentini, J. et al. (2020). Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive. Food chemistry. p. . [Online].