Effect of feeding olive pomace acid oil on lipid composition and oxidative stability of chicken and pork meat

Autor:	Marçal Verdú, Francesc Guardiola, Ana C Barroeta, Magdalena Rafecas, Stefania Vichi, Paula Albendea, Gerard Verge-Merida, Alba Tres
Rok vydání:	2021
Předmět:	Chemistry Lipid composition Pork meat Pomace Oxidative phosphorylation Food science
Zdroj:	Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::42bdaa58ee6f67b8776665f6e564f2ec https://doi.org/10.21748/am21.561 Zobrazit plný text záznamu