Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces dendrorhous
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An, G.-H.
(Department of Food Science and Technology, Chungnam National University)
Song, J.-Y. (Department of Food Science and Technology, Chungnam National University) Chang, K.-S. (Department of Food Science and Technology, Chungnam National University) Lee, B.-D. (Department of Animal Science, Chungnam National University) Chae, H.-S. (National Livestock Research Institute, Rural Development Administration) Jang, B.-G. (National Livestock Research Institute, Rural Development Administration) |
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