Panaite, T.D.; Cornescu, G.M.; Dumitru, M.; Aldea, F.; Cismileanu, A.E.; Toma, S.M.; Râmbu, D.T.; Ciurescu, G.; Predescu, N.C.
Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake. Foods 2026, 15, 1911.
https://doi.org/10.3390/foods15111911
AMA Style
Panaite TD, Cornescu GM, Dumitru M, Aldea F, Cismileanu AE, Toma SM, Râmbu DT, Ciurescu G, Predescu NC.
Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake. Foods. 2026; 15(11):1911.
https://doi.org/10.3390/foods15111911
Chicago/Turabian Style
Panaite, Tatiana Dumitra, Gabriela Maria Cornescu, Mihaela Dumitru, Florentina Aldea, Ana Elena Cismileanu, Smaranda Mariana Toma, Dan Traian Râmbu, Georgeta Ciurescu, and Nicoleta Corina Predescu.
2026. "Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake" Foods 15, no. 11: 1911.
https://doi.org/10.3390/foods15111911
APA Style
Panaite, T. D., Cornescu, G. M., Dumitru, M., Aldea, F., Cismileanu, A. E., Toma, S. M., Râmbu, D. T., Ciurescu, G., & Predescu, N. C.
(2026). Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake. Foods, 15(11), 1911.
https://doi.org/10.3390/foods15111911
