The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.

MLA

Jerzy Juskiewicz, et al. “The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with N-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.” PLoS ONE, vol. 12, no. 1, Jan. 2017, p. e0170074. EBSCOhost, https://doi.org/10.1371/journal.pone.0170074.

APA

Jerzy Juskiewicz, Jan Jankowski, Henryk Zielinski, Zenon Zdunczyk, Dariusz Mikulski, Zofia Antoszkiewicz, Monika Kosmala, & Przemyslaw Zdunczyk. (2017). The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols. PLoS ONE, 12(1), e0170074. https://doi.org/10.1371/journal.pone.0170074

Chicago

Jerzy Juskiewicz, Jan Jankowski, Henryk Zielinski, Zenon Zdunczyk, Dariusz Mikulski, Zofia Antoszkiewicz, Monika Kosmala, and Przemyslaw Zdunczyk. 2017. “The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with N-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.” PLoS ONE 12 (1): e0170074. doi:10.1371/journal.pone.0170074.