The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres-Reference-Cited by-同舟云学术

The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Published:2022-02-16 Issue:4 Volume:63 Page:528-534
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Abdullah F. A. A.¹,Buchtová H.¹,Ježek F.¹

Affiliation:

1. Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food & Gastronomic Sciences, University of Veterinary Sciences Brno, Brno, Czech Republic

Funder

Veterinární a Farmaceutická Univerzita Brno

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2022.2035674

Reference50 articles.

1. Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

2. Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication

3. A Comparison of Meat Characteristics between Duck and Chicken Breast

4. Tocopherols and tocotrienols in membranes: A critical review

5. AVEC, Annual Report. 2019. The Voice of Europeans Poultry Meat Sector, Annual Report 2019. Rue du Luxembourg 47-51 B-1050. Brussels Belgium: Association of Poultry Processors and Poultry Trade in the EU Countries ASBL. 1–37. https://www.avec-poultry.eu/wp-content/uploads/2019/10/05494-AVEC-annual-report-2019.pdf Accessed on 2 October 2020.

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