Naddaf-Fahmideh, M., Seidavi, A. and Bouyeh, M. (2024) “The effect of different levels of vitamin C on performance, carcass characteristics, digestive organs, immunity, blood parameters, liver enzymes, cecal microflora, evaluation of meat taste and fatty acid profile of breast meat of broilers: -”, Journal of the Hellenic Veterinary Medical Society, 74(4), pp. 6525–6542. doi: 10.12681/jhvms.31542.