Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat
Authors
Martin Bartkovský
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice, Slovakia
Dana Marcinčáková
Department of pharmacology and toxicology, University of veterinary medicine and pharmacy in Košice, Slovakia
Andrej Makiš
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice, Slovakia
Tatiana Klempová
Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Boris Semjon
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice, Slovakia
Pavol Roba
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice, Slovakia
Slavomír Marcinčák
Department of food hygiene, technology and safety, University of veterinary medicine and pharmacy in Košice, Slovakia
Language: English
Page range: 11 - 15
Published on: May 6, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2022 Martin Bartkovský, Dana Marcinčáková, Andrej Makiš, Tatiana Klempová, Boris Semjon, Pavol Roba, Slavomír Marcinčák, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.