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Dietary influence of garlic, black pepper and chili pepper on broiler meat cholesterol content and lipid oxidation
| Title: | Dietary influence of garlic, black pepper and chili pepper on broiler meat cholesterol content and lipid oxidation | Authors: | Puvača, Nikola   ; Kostadinović, Ljiljana ; Džinić, Natalija ; N. Nikolova; Đuragić, Olivera ; Ljubojević, Dragana ; D. Lukač; Popović, Sanja |
Issue Date: | 2016 | Publication: | Proceedings of XVII International Symposium „Feed Technology“ | Publisher: | Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije u Novom Sadu, Bulevar cara Lazara 1, Novi Sad, Novi Sad, Srbija | Type: | Conference Paper | ISBN: | 978-86-7994-051-03 ИСБН није валидан Search Idenfier |
Collation: | str. 165-169 | URI: | https://enauka.gov.rs/handle/123456789/469406 | URL: | http://foodtech2016.uns.ac.rs/uploads/images/docs/FEED_Kongres_ISP.pdf | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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