reference/15980637

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/15980637

Outgoing Links

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endingPage	320
issn	0963-7486 1465-3478
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publicationName	International Journal of Food Sciences and Nutrition
startingPage	312
bibliographicCitation	Botsoglou NA, Govaris A, Giannenas I, Botsoglou E, Papageorgiou G. The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat. International Journal of Food Sciences and Nutrition. 2007 Jan;58(4):312–20. doi: 10.1080/09637480701228583.
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date	200701
identifier	https://pubmed.ncbi.nlm.nih.gov/17566893 https://doi.org/10.1080/09637480701228583
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat
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Incoming Links

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Total number of triples: 48.