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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Autor principal: Marek Bobko
Formato: Artigo
Idioma:Inglês
Publicado em: Agroprint Timisoara 2016-10-01
Colecção:Scientific Papers Animal Science and Biotechnologies
Assuntos:
chicken meat
oxidative stability
phytogenic additives,
Acesso em linha:http://spasb.ro/index.php/spasb/article/view/2210
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