Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
Open Access
Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat
Martin Bartkovský
Martin Bartkovský
,
Dana Marcinčáková
Dana Marcinčáková
,
Andrej Makiš
Andrej Makiš
,
Tatiana Klempová
Tatiana Klempová
,
Boris Semjon
Boris Semjon
,
Pavol Roba
Pavol Roba
and
Slavomír Marcinčák
Slavomír Marcinčák
| May 06, 2022
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
May 06, 2022
Page range:
11 - 15
DOI:
https://doi.org/10.2478/mjfst-2022-0002
Keywords
broiler
,
meat
,
fatty acid
,
fat
,
fermented feed
© 2022 Martin Bartkovský et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Martin Bartkovský
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice
Slovakia
Dana Marcinčáková
Department of pharmacology and toxicology, University of veterinary medicine and pharmacy in Košice
Slovakia
Andrej Makiš
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice
Slovakia
Tatiana Klempová
Institute of Biotechnology Faculty of Chemical and Food Technology, Slovak University of Technology
Bratislava, Slovakia
Boris Semjon
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice
Slovakia
Pavol Roba
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice
Slovakia
Slavomír Marcinčák
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice
Slovakia