24 research outputs found
Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets
Get PDFPreparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)
Full text linkChicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of selenium
Get PDFThe effect of evaporative air chilling and storage temperature on quality and shelf life of fresh chicken carcasses
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Absorption, Distribution and Elimination of Carnosic Acid, A Natural Antioxidant from Rosmarinus officinalis, in Rats
No full textClinical features and prognosis of patients with idiopathic inflammatory myopathies and anti-Jo-1 antibodies
No full textRinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken
No full textQuality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken
No full textChemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat
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