The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate
Crossref DOI link: https://doi.org/10.1007/s13197-016-2374-x
Published Online: 2016-10-27
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Winiarska-Mieczan, Anna
Kwiecień, Małgorzata
Grela, Eugeniusz R.
Tomaszewska, Ewa
Klebaniuk, Renata
Funding for this research was provided by:
Ministry of Science and Higher Education, Poland (NN 311543540)
License valid from 2016-10-01