Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.
- DOI
- 10.1080/00071660601038750
- Published
- 2006 Dec
- Container
- British poultry science
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1080/00071660601038750,
title = {Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.},
author = {Sárraga C and Carreras I and García Regueiro JA and Guàrdia MD and Guerrero L},
year = {2006},
journal = {British poultry science},
doi = {10.1080/00071660601038750},
url = {https://doi.org/10.1080/00071660601038750}
}RIS
TY - JOUR TI - Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat. AU - Sárraga C AU - Carreras I AU - García Regueiro JA AU - Guàrdia MD AU - Guerrero L PY - 2006 JO - British poultry science DO - 10.1080/00071660601038750 UR - https://doi.org/10.1080/00071660601038750 ER -
APA
C, S., I, C., JA, G. R., MD, G., & L, G. (2006). Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.. British poultry science. https://doi.org/10.1080/00071660601038750
Source records
- pubmed · retrieved 2026-09-26T07:45:26.388Z