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    Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat

    Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat by Caio Tellini, Laura Adriane de Moraes Pinto, Felipe de Souza Evangelista, Isadora Pegoraro Pallaoro, Beatriz Tiemi Onishi, Bianca Roldan Lara, James Barbosa da Silva, Jovanir Inês Müller Fernandes

    Published 2024-12-01
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