The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler-Reference-Cited by-同舟云学术

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The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler

Published:2010-06-30 Issue:3 Volume:30 Page:466-471
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kang Hwan-Ku,Choi Hee-Chul,Chae Hyun-Suk,Na Jae-Cheon,Bang Han-Tae,Park Sung-Bok,Kim Min-Ji,Seo Ok-Suk,Lee Jee-Eun,Kim Dong-Wook,Kim Sang-Ho,Kang Guen-Ho

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201028542317359.pdf

Reference18 articles.

1. l-Lactic acid production from apple pomace by sequential hydrolysis and fermentation

2. [30] Microsomal lipid peroxidation

3. Multiple Range and Multiple F Tests

4. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Apple Pomace as Potential Source of Natural Active Compounds;Planta Medica;2017-07-12

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