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    Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality

    Ascorbic acid and citric flavonoids for broilers under heat stress: effects on performance and meat quality by JEM Peña, SL Vieira, J López, RN Reis, R Barros, FVF Furtado, PX Silva

    Published 2008-06-01
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