Oxidation and protection of poultry and eggs
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/P3H4L9510871U757.pdf
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1. Oxidative stability of chicken meat after application phytogenic additives in their diet;Journal of Microbiology, Biotechnology and Food Sciences;2015-02
2. Effect of dietary olive leaves (Olea europaeaL.) on lipid and protein oxidation of refrigerated storedn-3-enriched pork;International Journal of Food Science & Technology;2013-07-31
3. Olive leaves (Olea europaeaL.)versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chainn-3 fatty acids;Journal of the Science of Food and Agriculture;2013-01-03
4. Lipid oxidation of stored eggs enriched with very long chain n−3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation;Food Chemistry;2012-09
5. Effect of supplementation of the laying hen diet with olive leaves (Olea europeaL.) on lipid oxidation and fatty acid profile ofα-linolenic acid enriched eggs during storage;British Poultry Science;2012-08
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