Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products

Critical Reviews in Food Science and Nutrition

Volumn 49, Issue 9, 2009, Pages 800-822

  Bou, Ricard ^a,b   Codony, Rafael ^a   Tres, Alba ^a   Decker, Eric A ^b   Guardiola, Francesc ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Dietary supplements; Eggs; Nutritional value; Oxidative stability; Poultry meat; Sensory properties

Indexed keywords

ANTIOXIDANT; EDIBLE OIL; MINERAL; OMEGA 3 FATTY ACID; VITAMIN;

ANIMAL; ANIMAL FOOD; ARTICLE; DIET SUPPLEMENTATION; EGG; FOOD; HUMAN; METABOLISM; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; STANDARD; TASTE;

ANIMAL FEED; ANIMALS; ANTIOXIDANTS; DIETARY FATS, UNSATURATED; DIETARY SUPPLEMENTS; EGGS; FATTY ACIDS, OMEGA-3; HUMANS; MINERALS; NUTRITIVE VALUE; OXIDATION-REDUCTION; POULTRY PRODUCTS; TASTE; VITAMINS;

ANIMALIA;

EID: 70349862986     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390902911108     Document Type: Article

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