Influence of animal nutrition on meat colour and oxidative stability | Vpliv prehrane zivali na barvo in oksidacijsko stabilnost mesa
2013
Cervek, M., Ljuljana. (Slovenia). Emona razvojni cenetr za prehrano. | Gajser, M.
In markets we have more and more fresh meat and meat products packed in different foils. Customer has only visual contact with product and the colour is very important decision factor – to buy or not to buy. Customer prefere bright red colour of meat and not grey colour which is the result of oxidative processes in meat. With fattening pigs nutrition we wanted to influence the meat oxidative stabi
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia)
其它主题
Nutricion animal; Alimentacion de los animales; Aptitud para la conservacion; Propiedades fisicoquimicas; Aptitude a la conservation; Oxidacion; Propriete physicochimique
语言
斯洛文尼亚语
类型
Conference; Non-Conventional
来源
Proceedings of the 22nd International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', Ceh, T.; Kapun S..- Murska Sobota (Slovenia): Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia), 2013. 22th International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', Radenci, 14-15 Nov 2013
粮农组织大会
22th International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', , Radenci, 14-15 Nov 2013
2014-09-15
AGRIS AP