KILLI, R.; KAITHEPALLI, B.; PENTELA, R. K.; BANDI, E. R.; BOBBA, V. K.; CHITTURI, S. K. S. Oxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination. Notulae Scientia Biologicae, [S. l.], v. 7, n. 4, p. 400–404, 2015. DOI: 10.15835/nsb749674. Disponível em: https://notulaebiologicae.ro/index.php/nsb/article/view/9674. Acesso em: 25 apr. 2024.