reference/10656546

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endingPage	480
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publicationName	Poultry Science
startingPage	473
bibliographicCitation	Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. Poult Sci. 2011 Feb;90(2):473–80. doi: 10.3382/ps.2010-01002. PMID: 21248346.
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date	201102
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title	Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat
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