View of Supplementation of Vitamin E and C in the Feed on Color, Cooking Loss and Tenderness of Muscovy Ducks Meat Stored in Room Temperature, Refrigerator and Freezer

Return to Issue Details Supplementation of Vitamin E and C in the Feed on Color, Cooking Loss and Tenderness of Muscovy Ducks Meat Stored in Room Temperature, Refrigerator and Freezer Download Download PDF