Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat
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06 maj 2022
O artykule
Data publikacji: 06 maj 2022
Zakres stron: 11 - 15
DOI: https://doi.org/10.2478/mjfst-2022-0002
Słowa kluczowe
© 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