Citation

Puvača N., Kostadinović Lj., Popović S., Lević J., Ljubojević D., Tufarelli V., Jovanović R., Tasić T., Ikonić P., Lukač D. (2016) Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum). Animal Production Science 56, 1920-1927.

https://doi.org/10.1071/AN15115