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Italian Journal of Animal Science Volume 2, 2003 - Issue sup1: Proceedings of the 15th ASPA Congress, Parma, June 18-20, 2003
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Original Articles

Oxidative stability and quality traits of n-3 PUFA enriched chicken meat

F. SirriDipartimento di Scienze degli Alimenti – Università di Bologna, Italy
,
G. MinelliDipartimento di Scienze degli Alimenti – Università di Bologna, Italy
,
N. IaffaldanoDipartimento SAVA – Università del Molise, Italy
,
N. TallaricoDipartimento di Scienze degli Alimenti – Università di Bologna, Italy
&
A. FranchiniDipartimento di Scienze degli Alimenti – Università di Bologna, Italy
Pages 450-452 | Published online: 07 Mar 2016

  • Eriksson, C.E., 1987. Autoxidation of unsaturated lipid. Academic press, London. Pages 207–217.
  • Honikel, K.O., 1998. Meat Sci. 49:447–457.
  • Kornburst, D.J., Mavis, R.D., 1980. Lipids 15:315–322.
  • Leskanich, C.O., Noble, R.C., 1997. World’s Poultry Sci. J. 53:155–183.
  • Meluzzi, A., Sirri, F., Tallarico, N., Franchini, A., 2001. Proc. 14th Nat. Cong. Of A.S.P.A., 433-435. Porretta, S., 1992. L’analisi sensoriale. Tecniche Nuove, Milano.
  • Sirri, F., Tallarico, N., Meluzzi, A., Franchini, A., 2002. Arch. Geflügelk. 66:151 (Abstr.).

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