Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat
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May 06, 2022
About this article
Published Online: May 06, 2022
Page range: 11 - 15
DOI: https://doi.org/10.2478/mjfst-2022-0002
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© 2022 Martin Bartkovský et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Bartkovský, Martin
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
Marcinčáková, Dana
Department of pharmacology and toxicology, University of veterinary medicine and pharmacy in KošiceSlovakia
Makiš, Andrej
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
Klempová, Tatiana
Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovakia
Semjon, Boris
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
Roba, Pavol
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
Marcinčák, Slavomír
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia