E. A. Russell
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
A. Lynch
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
K. Galvin
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
P.B. Lynch
Teagasc Moorepark Research Centre, Fermoy, Co. Cork, Ireland
J. P. Kerry
Teagasc Moorepark Research Centre, Fermoy, Co. Cork, Ireland
How to cite this article
E. A. Russell, A. Lynch, K. Galvin, P.B. Lynch and J. P. Kerry, 2003. Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation. International Journal of Poultry Science, 2: 324-334.
DOI: 10.3923/ijps.2003.324.334
URL: https://scialert.net/abstract/?doi=ijps.2003.324.334
DOI: 10.3923/ijps.2003.324.334
URL: https://scialert.net/abstract/?doi=ijps.2003.324.334
jawed khan Reply
I live in Pakistan and like to export to demand countries.Please so me advice.
Regards,
Jawed