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    Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers

    Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers oleh Shou-qun JIANG, Zong-yong JIANG, Gui-lian ZHOU, Ying-cai LIN, Chun-tian ZHENG

    Diterbitkan 2014-02-01
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