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Ahmed, S., Islam, M., Bostami, R., Mun, H., Kim, Y. and Yang, C. (2015) Meat Composition, Fatty Acid Profile and Oxidative Stability of Meat from Broilers Supplemented with Pomegranate (Punica granatum L.) Byproducts. Food Chemistry, 188, 481-488.
http://dx.doi.org/10.1016/j.foodchem.2015.04.140

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