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The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage
Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891528/ https://www.ncbi.nlm.nih.gov/pubmed/31731584 http://dx.doi.org/10.3390/molecules24224128 |