About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

1998

O'Neill, L.M. | Galvin, K. | Morrissey, P.A. | Buckley, D.J. (Department of Nutrition, University College, Cork (Ireland))

AGROVOC Keywords
aceite de oliva acide gras almacenamiento aves de corral calidad carne carne de pollo chicken meat composition globale corps gras fats fatty acids grasas huile d'olive keeping quality lipid peroxidation meat meat products olive oil organoleptic properties organoleptic traits poultry productos de la carne proximate composition quality sebo stockage storage suif suplementos supplements tallows viande viande de poulet vitamin e vitamina e vitaminas vitamine vitamine e vitamins volaille
Bibliographic information
Volume 39 Issue 3
Pagination
pp. 365-371
Other Subjects
Fowls; Peroxidacion lipidica; Aptitud para la conservacion; Propiedades organolepticas; Storage quality; Propriete organoleptique; Aptitude a la conservation; Qualite; Composicion aproximada; Peroxydation des lipides; Acidos grasos; Complement alimentaire; Produit carne
Language
English
Note
34 ref.
1998-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]