The effect of vitamin E on the quality of geese meat

During prolonged storage at low temperatures, meat quality deteriorates due to the activation of the oxidation of unsaturated fatty acids. The use of antioxidants in feeding birds to the prefabricated period and during storage of meat significantly inhibits its oxidative damage and prolongs the term...

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Veröffentlicht in:	Lietuvos TSR aukštųjų mokyklų mokslo darbai. Biologija 2020-01, Vol.65 (4)
Hauptverfasser:	Danchenko, Mykola, Ruban, Hanna, Danchenko, Olena, Yakoviichuk, Oleksandr, Klimashevskyi, Vitalii, Konovalenko, Tetiana, Sukharenko, Olena, Haponenko, Tetiana
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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