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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Numero 1 (May 2021)
Accesso libero
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
e
Slavomír Marcinčák
Slavomír Marcinčák
| 06 mag 2022
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Numero 1 (May 2021)
INFORMAZIONI SU QUESTO ARTICOLO
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CONDIVIDI
Pubblicato online:
06 mag 2022
Pagine:
11 - 15
DOI:
https://doi.org/10.2478/mjfst-2022-0002
Parole chiave
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