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4 p, 398.6 KB PUFA loses after cookingg of chicken meat / López-Ferrer, S. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Grashorn, M. A.
An experiment was conducted to assess the effect ofsupplying with fish or linseed oils on the performance, quality parameters and fatty acid (FA) composition of the meat of broiler chickens. Besides, it aimed to test the relative stability of the FA composition after cooking of the chicken meat. [...]
1999
European Symposium on the quality of poultry meat. Bologna, Itàlia, 14è : 1999  
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