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| Feeding influences the oxidative stability of poultry meat treated with ozone |
| Andrea Ianni, Lisa Grotta, Giuseppe Martino |
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Anim Biosci. 2019;32(6):874-880. Published online October 26, 2018 DOI: https://doi.org/10.5713/ajas.18.0520 |
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Feeding influences the oxidative stability of poultry meat treated with ozone Asian-Australasian Journal of Animal Sciences. 2019;32(6):874-880  Effect of Dietary Tocopherol on the Oxidative Stability of Turkey Meat Poultry Science. 1984;63(4):673-681 Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability World's Poultry Science Journal. 2006;62(1):53-70 Research Note: Effects of Carbon Dioxide, Freezing and Vacuum Packaging on the Oxidative Stability of Mechanically Deboned Poultry Meat Poultry Science. 1990;69(10):1813-1815 Improvement of rabbit meat oxidative status using feeding strategies Meat Science. 2017;131:212 Oxidative Stability and Shelf Life of Meat and Meat Products Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. 2016;373-389 OXIDATIVE DETERIORATION IN MEAT, POULTRY, AND FISH Warmed-over Flavor of Meat. 1987;41-67 Meat quality, oxidative stability and blood parameters from Graylag geese offered alternative fiber sources in growing period Poultry Science. 2015;94(4):750-757 Effect of High Levels of Dietary Iron, Iron Injection, and Dietary Vitamin E on the Oxidative Stability of Turkey Meat During Storage Poultry Science. 1996;75(8):1039-1046 Influence of Carcass Parts and Food Additives on the Oxidative Stability of Frozen Mechanically Separated and Hand-Deboned Chicken Meat Poultry Science. 1988;67(2):270-274 |
