. (2008). Ascorbic Acid and Citric Flavonoids for Broilers Under Heat Stress: Effects on Performance and Meat Quality. Fundação APINCO de Ciência e Tecnologia Avícolas.
Cita Chicago Style (17a ed.)Ascorbic Acid and Citric Flavonoids for Broilers Under Heat Stress: Effects on Performance and Meat Quality. Fundação APINCO de Ciência e Tecnologia Avícolas, 2008.
Cita MLA (9a ed.)Ascorbic Acid and Citric Flavonoids for Broilers Under Heat Stress: Effects on Performance and Meat Quality. Fundação APINCO de Ciência e Tecnologia Avícolas, 2008.
Precaución: Estas citas no son 100% exactas.