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Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains.
Cartoni Mancinelli, A; Silletti, E; Mattioli, S; Dal Bosco, A; Sebastiani, B; Menchetti, L; Koot, A; van Ruth, S; Castellini, C.
Affiliation
  • Cartoni Mancinelli A; Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy. Electronic address: acartonimancinelli@gmail.com.
  • Silletti E; Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands.
  • Mattioli S; Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
  • Dal Bosco A; Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
  • Sebastiani B; Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy.
  • Menchetti L; Department of Veterinary Medicine, University of Perugia, Perugia, Italy.
  • Koot A; Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands.
  • van Ruth S; Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands.
  • Castellini C; Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
Poult Sci ; 100(2): 1273-1282, 2021 Feb.
Article in En | MEDLINE | ID: mdl-33518084
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Fatty Acids / Meat / Antioxidants Limits: Animals Language: En Journal: Poult Sci Year: 2021 Document type: Article Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Fatty Acids / Meat / Antioxidants Limits: Animals Language: En Journal: Poult Sci Year: 2021 Document type: Article Country of publication: