Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids

Author:

Azcona J.O.,Garcia P.T.,Cossu M.E.,Iglesias B.F.,Picallo A.,Perez C.,Gallinger C.I.,Schang M.J.,Canet Z.E.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. ASTM. (1986). Physical Requirements. Guidelines for sensory evaluation laboratories, STP 913. Pennsylvania: American Society for Testing and Materials.

3. Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.;Ayerza;Poultry Science,2002

4. The composition of the Eskimo food in north western Greenland;Bang;American Journal of Clinical Nutrition,1980

5. Variability of sensory and processing qualities of poultry meat;Berri;World’s Poultry Science Journal,2000

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