The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes-Reference-Cited by-同舟云学术

The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes

Published:2019-01 Issue: Volume:99 Page:576-582
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Brodowska Marta^ORCID,Guzek Dominka,Jóźwik Artur,Głąbska Dominika,Godziszewska Jolanta,Wojtasik-Kalinowska Iwona,Zarodkiewicz Magdalena,Gantner Magdalena,Wierzbicka Agnieszka

Funder

BIOFOOD-innovative, functional products of animal origin

European Union from the European Regional Development Fund

Innovative Economy Operational Programme

Polish Ministry of Science and Higher Education

Faculty of Human Nutrition and Consumer Sciences

Warsaw University of Life Sciences (WULS-SGGW)

Publisher

Elsevier BV

Subject

Food Science

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3. Influence of vitamin E on lipid and protein oxidation induced by H2O2[HYPHEN] activated MetMb in microsomal membranes from turkey muscle;Batifourier;Meat Science,2002

4. Influence of packaging conditions on microbial and lipid oxidation in lamb meat;Berruga;Small Ruminant Research,2005

5. Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of back fat and intramuscular fat;Bertol;Meat Science,2013

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