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Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
(Elsevier Sci LtdOxfordInglaterra, 2007)
Antioxidante natural de erva mate na conservação da carne de frango in vivo
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2007-01-29)
The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty ...
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
(SpringerNew YorkEUA, 2008)
QTL for percentage of carcass and carcass parts in a broiler x layer cross
(Wiley-Blackwell, 2011-04-01)
P>An F(2) experimental population, developed from a broiler layer cross, was used in a genome scan of QTL for percentage of carcass, carcass parts, shank and head. Up to 649 F(2) chickens from four paternal half-sib families ...
QTL for percentage of carcass and carcass parts in a broiler x layer cross
(Wiley-Blackwell, 2011-04-01)
P>An F(2) experimental population, developed from a broiler layer cross, was used in a genome scan of QTL for percentage of carcass, carcass parts, shank and head. Up to 649 F(2) chickens from four paternal half-sib families ...
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems
(2020-01-01)
Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing ...
QTL for percentage of carcass and carcass parts in a broiler x layer cross
(Wiley-Blackwell, 2013)