A PRELIMINARY STUDY ON EVALUATION OF ANTIOXIDANT ACTIVITY AND OXIDATIVE STABILITY OF WHEAT GERM OIL IN POULTRY AND MUTTON MEAT SYSTEMS. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 3, p. 40–46, 2013. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/104. Acesso em: 14 aug. 2026.