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Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions.
Penko, Ana; Polak, Tomaz; Lusnic Polak, Mateja; Pozrl, Tomaz; Kakovic, Damir; Zlender, Bozidar; Demsar, Lea.
Afiliação
  • Penko A; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
  • Polak T; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
  • Lusnic Polak M; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
  • Pozrl T; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
  • Kakovic D; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
  • Zlender B; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
  • Demsar L; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia. Electronic address: lea.demsar@bf.uni-lj.si.
Food Chem ; 168: 372-82, 2015 Feb 01.
Article em En | MEDLINE | ID: mdl-25172723
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Graxos Ômega-3 / Galinhas / Embalagem de Alimentos Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Eslovênia País de publicação: Reino Unido
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Graxos Ômega-3 / Galinhas / Embalagem de Alimentos Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Eslovênia País de publicação: Reino Unido