Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants

Food Research International

Volumn 39, Issue 1, 2006, Pages 47-52

  Parpinello, G P ^a   Meluzzi, A ^a   Sirri, F ^a   Tallarico, N ^a   Versari, A ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidants; Egg; Polyunsaturated fatty acids; Sensory evaluation

Indexed keywords

ALGAE; ANTIOXIDANTS; COMPOSITION; FATTY ACIDS; LIPIDS;

EGGS; POLYSATURATED FATTY ACIDS; SENSORY EVALUATION;

MEATS;

ALGAE; ANIMALIA; CORYDALIS AUREA; LINUM USITATISSIMUM; ROSMARINUS OFFICINALIS; VITIS SP.;

EID: 26844529386     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.05.010     Document Type: Article

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