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

于63rd International Congress of Meat Science and Technology
著者：
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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类型:
章节
Page Range:
973–974
DOI:
https://doi.org/10.3920/9789086868605_436

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