Zanini, S.F. Vicente, E. Colnago, G.L. Pessotti, B.M.S. Silva, M.A. <br/><br/>
Manipulation of the fatty acids composition of poultry meat and giblets by dietary inclusion of two oil sources and conjugated linoleic acid 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FRANGO DE CORTE<br/>CARNE<br/>ÁCIDO LINOLÉICO<br/>DIETA<br/>SUPLEMENTO ALIMENTAR<br/>COLZA<br/>COMPOSIÇÃO DE ALIMENTO<br/>SOJA