A carregar...
The effects of copper-glycine complexes on chemical composition and sensory attributes of raw, cooked and grilled chicken meat
To determine the influence of glycine-Cu chelates (Gly-Cu) on chemical composition and sensory characteristic of chickens meat, two hundred of Ross 308 broilers were fed diets containing 16 mg kg(−1) of copper sulfate (S-Cu; control group) or 16, 8 and 4 mg/kg of Cu-glycine chelate (Gly-Cu). The che...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486580/ https://ncbi.nlm.nih.gov/pubmed/26139887 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1510-8 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|