Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails
Zabihollah Nemati(University of Tabriz), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Maghsoud Besharati(University of Tabriz), Steven Lesson(University of Guelph), Hosain Ahmadian(University of Tabriz), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Kazem Alirezalu(University of Tabriz)
Cited by 27
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395