Feeding influences the oxidative stability of poultry meat treated with ozone

OBJECTIVE: Ozone is considered a strong antimicrobial agent with numerous potential applications in the food industry. However, its high oxidizing potential can induce alterations in foods by acting on the unsaturated fatty acids. The aim of this study was to investigate the effect of ozonation on t...

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Detalles Bibliográficos
Autores principales: Ianni, Andrea, Grotta, Lisa, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6498069/
https://www.ncbi.nlm.nih.gov/pubmed/30381737
http://dx.doi.org/10.5713/ajas.18.0520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6498069/
https://www.ncbi.nlm.nih.gov/pubmed/30381737
http://dx.doi.org/10.5713/ajas.18.0520

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