Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E

Journal of the Science of Food and Agriculture

Volumn 88, Issue 8, 2008, Pages 1448-1454

  Sárraga, Carmen ^a   Guàrdia, M Dolors ^a   Díaz, Isabel ^a   Guerrero, Luis ^a   Arnau, Jacint ^a  

^a IRTA   (Spain)

Author keywords

DHA; Enzyme activities; Nutritional quality; Sensory quality; Turkey meat; Vitamin E

Indexed keywords

EID: 44349186763     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3238     Document Type: Article

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