Effects of different fat sources on broiler performances and fat quality
To be used as food, vegetable oils should content a maximum level in free fatty acids of 0.5%. So, the first operation needed is oil refining in order to eliminate the excess of free fatty acids. This operation, named neutralization, is realized by distillation of free fatty acids in vapor stream or...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Taylor & Francis Group
2011-03-01
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| Serier: | Italian Journal of Animal Science |
| Fag: | |
| Online adgang: | http://www.aspajournal.it/index.php/ijas/article/view/2123 |
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