Πλοήγηση ανά Θέμα "Cooked pork"

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Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork

Botsoglou, E.; Govaris, A.; Pexara, A.; Ambrosiadis, I.; Fletouris, D. (2014)

The objective of this study was to evaluate the effect of dietary olive leaves versus -tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish ...
Lipid and protein oxidation of alpha-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or alpha-tocopheryl acetate

Botsoglou, E.; Govaris, A.; Ambrosiadis, I.; Fletouris, D. (2012)

The objective of this study was to evaluate the effect of diet supplementation with olive leaves or alpha-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. ...