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Feeding hazelnut skin to lambs delays lipid oxidation in meat

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اقرأ أكثر حفظ في قائمتي

المؤلفون: Menci, Ruggero; Biondi, Luisa; Natalello, Antonio; Lanza, Massimiliano; Priolo, Alessandro; Valenti, Bernardo; Bertino, Antonino; Scerra, Manuel; Luciano, Giuseppe
المصدر:
Meat Science. 202:109218
الموضوع:
phenolic compound; Shelf-life; by-product; Meat quality, vitamin E, Shelf-life, Protein oxidation, phenolic compound, by-product; vitamin E; Meat quality; Protein oxidation; Food Science
الدخول الالكتروني :
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::720d7a009450e09e0532d4f516c863ad
https://doi.org/10.1016/j.meatsci.2023.109218

معلومة اضافية
- بيانات النشر:
  Elsevier BV, 2023.
- الموضوع:
  2023
- ISSN:
  0309-1740
- الرقم المعرف:
  10.1016/j.meatsci.2023.109218
- Rights:
  OPEN
- الرقم المعرف:
  edsair.doi.dedup.....720d7a009450e09e0532d4f516c863ad

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