Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

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Bibliographic Details
Main Authors: Jana Tkáčová, Mária Angelovičová, Peter Haščík, Marek Bobko
Format: Article
Language:English
Published: HACCP Consulting 2015-05-01
Series:Potravinarstvo
Subjects:
broiler chicken
alfalfa meal
stored meat
oxidation
acid number of fat
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/444

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/444

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