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Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

Martin Bartkovský

Martin Bartkovský

Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
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Bartkovský, Martin
, 
Dana Marcinčáková

Dana Marcinčáková

Department of pharmacology and toxicology, University of veterinary medicine and pharmacy in KošiceSlovakia
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Marcinčáková, Dana
, 
Andrej Makiš

Andrej Makiš

Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
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Makiš, Andrej
, 
Tatiana Klempová

Tatiana Klempová

Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovakia
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Klempová, Tatiana
, 
Boris Semjon

Boris Semjon

Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
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Semjon, Boris
, 
Pavol Roba

Pavol Roba

Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
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Roba, Pavol
 e 
Slavomír Marcinčák

Slavomír Marcinčák

Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in KošiceSlovakia
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Marcinčák, Slavomír
  
06 mag 2022
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Pubblicato online: 06 mag 2022
Pagine: 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.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Economia politica, Politica economica, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione, Medicina, Medicina veterinaria
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