Influence of dietary linseed and probiotics on oxidative stability and sensory properties of pork;A takarmány lenmag- És probiotikumkiegészí tésének hatása a sertéshús oxidatív stabilitására és érzékszervi tulajdonságaira

Magyar Allatorvosok Lapja

Volumn 132, Issue 9, 2010, Pages 560-566

  Marcinčák, Slavomír ^a   Buleca Jr , Ján ^a   Popelka, Peter ^a   Marcinčáková, Dana ^a   Staruch, Ladislav ^a   László, Zöldág ^b   Mal'A, Pavel ^a  

^a Állatorvos tudományi es Gyógyszerészeti Egyetem ^*  (Hungary)

^b SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; SUIDAE;

EID: 77956956696     PISSN: 0025004X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

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