[1]
Lawlor, J. et al. 2003. Oxidative Stability of Cooked Chicken Breast Burgers Obtained from Organic, Free-range and Conventionally Reared Animals. International Journal of Poultry Science. 2, 6 (Oct. 2003), 398–403. DOI:https://doi.org/10.3923/ijps.2003.398.403.