Studies on the composition of food. 1. Some differences in the composition of broiler and free range chickens.
D000818:Animals; D005504:Food Analysis; D008055:Lipids / Q000032:analysis; D008460:Meat; D011200:Poultry; D011506:Proteins / Q000032:analysis; D013831:Thiamine / Q000032:analysis; D014867:Water
D008055:Lipids; D011506:Proteins; D014867:Water; D013831:Thiamine