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Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate th...

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Detalles Bibliográficos
Autores principales:	Muzolf-Panek, Małgorzata, Kaczmarek, Anna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399115/ https://www.ncbi.nlm.nih.gov/pubmed/34443539 http://dx.doi.org/10.3390/molecules26164952

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