Effects of culinary treatments on lipids quality, proximate composition and mineral content of broilers meat fed with rations supplemented with powders of Camellia sinensis, Annona muricata and Zingiber officinale

Autor:	Ndomou, S.C.H., Tonfack Djikeng, F., Tiwo, C.T., Teboukeu, G.B., Womeni, H.M.
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Broiler meat Camellia sinensis Annona muricata Zingiber officinale Cooking treatments Lipids quality Nutrition. Foods and food supply TX341-641 Hospitality industry. Hotels clubs restaurants etc. Food service TX901-946.5
Zdroj:	Food Research, Vol 2, Iss 4, Pp 356-367 (2018)
Druh dokumentu:	article
ISSN:	2550-2166
DOI:	10.26656/fr.2017
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/dbdf75c38fd54d3b93cde3616462fe9c Zobrazit plný text záznamu View record in DOAJ