{\rtf\ansi\deff0 {\fonttbl{\f0 Times New Roman;}} {\colortbl;\red0\green0\blue0;} {\info } \paperw11907 \paperh16443 \deftab1298 \margl1701 \margr1701 \margt567 \margb1134 \pgnstart1\ftnnar \aftnnrlc \ftnstart1 \aftnstart1 \pard \ql {\fs24 Esteve-Garc\uc0{\u237}a E., Ruiz J.A., Garc\uc0{\u237}a Regueiro J.A., D\uc0{\u237}az I., Guerrero L., Marraschiello C. \b Dietary treatment and oxidative stability of broiler meat. Nutritive value, sensory quality and safety.\b0 In : Brufau J. (ed.), Tacon A. (ed.). \i Feed manufacturing in the Mediterranean region: Recent advances in research and technology\i0 . Zaragoza : CIHEAM, 1999. p. 365-377. (Cahiers Options M\uc0{\u233}diterran\uc0{\u233}ennes; n. 37). 2. Conference of Feed Manufacturers of the Mediterranean, 1998/03/25-27, Reus (Spain). http://om.ciheam.org/om/pdf/c37/99600037.pdf} }