Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas

2011 ◽  
Vol 96 (4) ◽  
pp. 739-746 ◽  
Author(s):  
M. Øverland ◽  
A. Skrede
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Natural Gas ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Broiler Chicken ◽  
Sensory Quality

INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK

2003 ◽  
Vol 14 (1) ◽  
pp. 51-65 ◽  
Author(s):  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
B. BALDURSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Quality ◽  
Low Fat

scholarly journals Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs

2020 ◽  
Vol 99 (3) ◽  
pp. 1734-1743 ◽  
Author(s):  
Jia Feng ◽  
Shuo Long ◽  
Hai-jun Zhang ◽  
Shu-geng Wu ◽  
Guang-hai Qi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Sensory Quality ◽  
Microalgae Oil

INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK

2001 ◽  
Vol 12 (4) ◽  
pp. 285-300 ◽  
Author(s):  
H.G. KRISTINSSON ◽  
B. BALDURSDOTTIR ◽  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Sensory Quality
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