Characteristics of Korean value-added eggs and their differences in oxidative stability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-011-0049-y.pdf
Reference39 articles.
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4. Galobart J, Barroeta AC, Baucells MD, Codony R, Ternes W. Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids. Poultry Sci. 80: 460–467 (2001)
5. Galobart J, Barroeta AC, Baucells MD, Guardiola F. Lipid oxidation in fresh and spray-dried eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by vitamin E and canthaxanthin supplementation. Poultry Sci. 80: 327–337 (2001)
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