Fatty Acid Composition and Lipid Oxidation in Chicken Burgers Produced with Meat from Broilers Fed Extruded Linseed

in 63rd International Congress of Meat Science and Technology
Autor:innen:
F. Ciucci Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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A. Cappucci Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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G. Conte Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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L. Casarosa Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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E. Bulleri Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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A. Serra Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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M. Mele Department of Agriculture, Food and Environment, University of Pisa, Italy; francesca.ciucci88@gmail.com

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Art:
Kapitel
Seiten:
973–974
DOI:
https://doi.org/10.3920/9789086868605_436

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