Albendea, P.; Guardiola, F.; Rafecas, M.; Vichi, S.; Barroeta, A.C.; Verdú, M.; Tres, A.
Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals 2023, 13, 1343.
https://doi.org/10.3390/ani13081343
AMA Style
Albendea P, Guardiola F, Rafecas M, Vichi S, Barroeta AC, Verdú M, Tres A.
Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals. 2023; 13(8):1343.
https://doi.org/10.3390/ani13081343
Chicago/Turabian Style
Albendea, Paula, Francesc Guardiola, Magdalena Rafecas, Stefania Vichi, Ana C. Barroeta, Marçal Verdú, and Alba Tres.
2023. "Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance" Animals 13, no. 8: 1343.
https://doi.org/10.3390/ani13081343
APA Style
Albendea, P., Guardiola, F., Rafecas, M., Vichi, S., Barroeta, A. C., Verdú, M., & Tres, A.
(2023). Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals, 13(8), 1343.
https://doi.org/10.3390/ani13081343