Resultats globals: 2 registres trobats en 0.03 segons.
Articles, 1 registres trobats
Contribucions a jornades i congressos, 1 registres trobats
Fons personals i institucionals, 2 registres trobats
Articles 1 registres trobats  
1.
21 p, 1.2 MB Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils / Bou, R. ; Codony, R. ; Tres, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciències Animals i dels Aliments) ; Guardiola, F.
Oxidation of polyunsaturated fatty acids leads to primary and secondary oxidation products. Compounds and amounts of these products vary, depending on the oxidative conditions. As these oxidation products have different absorption and biological effects, we performed two different heating treatments on sunflower oil. [...]
2005
Poultry Science, juliol 2005  

Contribucions a jornades i congressos 1 registres trobats  
1.
1 p, 3.3 MB Effect of dietary fish oil, and a-tocopheryl acetate and Zn supplementation on composition and acceptability of chicken meat / Bou, R. ; Guardiola, F. ; Tres, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Codony Salcedo, Rafael
2002
Euro Feed Lipid Congress. Strasbourg, France, 2n : 2002  

Fons personals i institucionals 2 registres trobats  
1.
1 p, 3.3 MB Effect of dietary fish oil, and a-tocopheryl acetate and Zn supplementation on composition and acceptability of chicken meat / Bou, R. ; Guardiola, F. ; Tres, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Codony Salcedo, Rafael
2002
Euro Feed Lipid Congress. Strasbourg, France, 2n : 2002  
2.
21 p, 1.2 MB Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils / Bou, R. ; Codony, R. ; Tres, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciències Animals i dels Aliments) ; Guardiola, F.
Oxidation of polyunsaturated fatty acids leads to primary and secondary oxidation products. Compounds and amounts of these products vary, depending on the oxidative conditions. As these oxidation products have different absorption and biological effects, we performed two different heating treatments on sunflower oil. [...]
2005
Poultry Science, juliol 2005  

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