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...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Agroprint Timisoara
2023-09-01
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| Serie: | Scientific Papers Animal Science and Biotechnologies |
| Soggetti: | |
| Accesso online: | https://spasb.ro/index.php/public_html/article/view/390 |
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