Effect of Phytogenic Additives on Oxidation Stability of Frozen Chicken Meat

In this study, oxidative stability of frozen chicken breast and thigh muscle after application of feed mixtures enriched by phytogenic additives was investigated. The 150 pieces one-day-old chicks of Cobb 500 hybrid combination were divided into three groups: C - control group, G1 – experimental gro...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Marek Bobko, Peter Haščík, Alica Bobková, Tomáš Tóth, Adriana Pavelková, Jana Tkáčová, Peter Czako
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Agroprint Timisoara 2023-09-01
Цуврал:	Scientific Papers Animal Science and Biotechnologies
Нөхцлүүд:	chicken meat oxidative stability phytogenic additives
Онлайн хандалт:	https://spasb.ro/index.php/public_html/article/view/390
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!