EFFECT OF RED HOT PEPPER (Capsicum annum) ON PEROXIDE VALUE, FREE FATTY ACID AND THIOBARBITURIC ACID OF MEAT OF HUBBARD BROILER CHICKENS. Nigerian Journal of Animal Production [Internet]. 2024 Jul. 7 [cited 2026 Nov. 13];:1261-4. Available from: https://www.njap.org.ng/index.php/njap/article/view/5561