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Journal of Chemistry
Volume 2018, Article ID 3403975, 9 pages
https://doi.org/10.1155/2018/3403975
Research Article

Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period

1Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland
2Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland
3Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland

Correspondence should be addressed to Kamil Sierżant; lp.ude.rwpu@tnazreis.limak

Received 8 June 2018; Revised 28 August 2018; Accepted 6 September 2018; Published 3 October 2018

Guest Editor: Magdalena Jastrzębska

Copyright © 2018 Kamil Sierżant et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Kamil Sierżant, Małgorzata Korzeniowska, Barbara Król, Janusz Orda, and Aneta Wojdyło, “Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period,” Journal of Chemistry, vol. 2018, Article ID 3403975, 9 pages, 2018. https://doi.org/10.1155/2018/3403975.