An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

Παρόμοια τεκμήρια

• The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties
  ανά: Krzysztof Kawecki, κ.ά.
  Έκδοση: (2021-04-01)
• The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties
  ανά: Jerzy Stangierski, κ.ά.
  Έκδοση: (2022-08-01)
• Development of chitosan based microencapsulated spray dried powder of tuna fish oil: oil load impact and oxidative stability
  ανά: S. Kanwal, κ.ά.
  Έκδοση: (2021-10-01)
• Enrichment of Dairy-Type Lamb Diet with Microencapsulated Omega-3 Fish Oil: Effects on Growth, Carcass Quality and Meat Fatty Acids
  ανά: Davide De Marzo, κ.ά.
  Έκδοση: (2023-01-01)
• Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix
  ανά: Miroslav Hadnađev, κ.ά.
  Έκδοση: (2023-03-01)