Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions-Reference-Cited by-同舟云学术

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Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions

Published:2015-02 Issue: Volume:168 Page:372-382
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Penko Ana,Polak Tomaž,Lušnic Polak Mateja,Požrl Tomaž,Kakovič Damir,Žlender Božidar,Demšar Lea

Funder

Slovenian Research Agency

European Social Fund of the European Union

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids;Azcona;Meat Science,2008

2. Industrial packaging developments for the global meat market;Belcher;Meat Science,2006

3. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance;Betti;Poultry Science,2009

4. Omega-3 enriched broiler meat, 3 fatty acid distribution between triacylglycerol and phospholipid classes;Betti;Poultry Science,2009

5. Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties;Bonoli;Food Chemistry,2007

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