Feeding influences the oxidative stability of poultry meat treated with ozone
OBJECTIVE: Ozone is considered a strong antimicrobial agent with numerous potential applications in the food industry. However, its high oxidizing potential can induce alterations in foods by acting on the unsaturated fatty acids. The aim of this study was to investigate the effect of ozonation on t...
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 32(2019), 6 vom: 01. Juni, Seite 874-880 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2019
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences |
| Schlagworte: | Journal Article Chicken Meat Fatty Acids Oxidation Ozone Water Holding Capacity |
| Online verfügbar |
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