Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat.
about
The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.A Note on Fatty Acids Profile of Meat from Broiler Chickens Supplemented with Inorganic or Organic Selenium.Hepatoprotective, Hypoglycemic, and Hypolipidemic Effect of Chokeberry Pomace on Polish Merino Lambs.Seleno-compounds and Carnosic Acid Added to Diets with Rapeseed and Fish Oils Affect Concentrations of Selected Elements and Chemical Composition in the Liver, Heart and Muscles of Lambs.Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.
P2860
Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@en
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@nl
type
label
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@en
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@nl
prefLabel
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@en
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@nl
P2860
P1433
P1476
Effects of dietary incorporati ...... oxidation of Iberian pig meat.
@en
P2093
E González
J F Tejeda
P2860
P304
P356
10.1017/S1751731107000195
P577
2007-08-01T00:00:00Z