Object's details: Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

Provider:Czasopisma PAN

Description

Title:
Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols
Creator:
Zduńczyk, Z.;
Jankowski, J.;
Juśkiewicz, J.;
Zduńczyk, P.;
Kosmala, M.;
Zieliński, H.;
Antoszkiewicz, Z.
Description:
Polish Journal of Veterinary Sciences accepts short communications, original papers and review articles from the field of, widely understood, veterinary sciences - basic, clinical, environmental, animal-origin food hygiene, feed hygiene, etc. The language of the Journal is English. The Journal is owned in equal parts by the Polish Academy of Sciences Committee of Veterinary Sciences and by the University of Warmia and Mazury in Olsztyn. Journal Metrics: Impact Factor 2022: 0.8 CiteScore 2022: 1.5 SCImago Journal Rank (SJR) 2022: 0.242 Source Normalized Impact per Paper (SNIP) 2022: 0.346;
Editor-in-Chief: Lakomy Miroslaw, University of Warmia and Mazury, Faculty of Veterinary Medicine, Department of Animal Anatomy, Olsztyn, Poland Deputy/ Managing Editors: Kaleczyc Jerzy, University of Warmia and Mazury, Faculty of Veterinary Medicine, Department of Animal Anatomy, Olsztyn, Poland Krzysztof Wasowicz, University of Warmia and Mazury, Faculty of Veterinary Medicine, Department of Animal Anatomy, Olsztyn, Poland Michał Załęcki, University of Warmia and Mazury, Faculty of Veterinary Medicine, Department of Animal Anatomy, Olsztyn, Poland
Object availability:
free access
Date:
2016
Source:
Polish Journal of Veterinary Sciences; 2016; No 1
Publisher:
Polish Academy of Sciences Committee of Veterinary Sciences;
University of Warmia and Mazury in Olsztyn
Subject:
Nauki Biologiczne i Rolnicze
Identifier:
ISSN 1505-1773
Data provider:
Czasopisma PAN

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Object's details: Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

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