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    Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens by Suriya Kumari Ramiah, Goh Yong Meng, Mahdi Ebrahimi

    Published 2014-01-01
    “…After slaughter, the breast meat was aged at 4°C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. …”
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