Effect of feeding olive pomace acid oil on lipid composition and oxidative stability of chicken and pork meat
Albendea, Paula; Tres, Alba; Varona, Elisaet al.
2021 • Annual Meeting & Expo 2021: Advancing the science and technology of oils, fats, proteins, surfactants and related materials, enreching the lives of people everywhere On-line
Albendea, Paula ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Universitat de Barcelona > Nutrition, Food Science and Gastronomy Department-INSA-XIA, Faculty of Pharmacy and Food Science
Tres, Alba; Universitat de Barcelona > Nutrition, Food Science and Gastronomy Department-INSA-XIA, Faculty of Pharmacy and Food Science
Varona, Elisa; Universitat de Barcelona > Nutrition, Food Science and Gastronomy Department-INSA-XIA, Faculty of Pharmacy and Food Science
Sala, Roser; Universitat Autonoma de Barcelona > Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Faculty of Veterinary
Vichi, Stefania; Universitat de Barcelona > Nutrition, Food Science and Gastronomy Department-INSA-XIA, Faculty of Pharmacy and Food Science
Rafecas, Magdalena; Universitat de Barcelona > Nutrition, Food Science and Gastronomy Department-INSA-XIA, Faculty of Pharmacy and Food Science
Guardiola, Francesc; Universitat de Barcelona > Nutrition, Food Science and Gastronomy Department-INSA-XIA, Faculty of Pharmacy and Food Science
Language :
English
Title :
Effect of feeding olive pomace acid oil on lipid composition and oxidative stability of chicken and pork meat
Publication date :
May 2021
Event name :
Annual Meeting & Expo 2021: Advancing the science and technology of oils, fats, proteins, surfactants and related materials, enreching the lives of people everywhere On-line
