Effect of dietary soybean oil addition on the odd-numbered and branched-chain fatty acids in rabbit meat
- Author
- PAPADOMICHELAKIS, George1 ; KARAGIANNIDOU, Areti1 ; ANASTASOPOULOS, Vasilios1 ; FEGEROS, Konstantinos1
[1] Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos Str., 118 55, Athens, Greece - Source
Meat science. 2010, Vol 86, Num 2, pp 264-269, 6 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Branched-chain fatty acids Dietary soybean oil Odd-numbered carbon fatty acids Rabbit meat
- Keyword (fr)
- Acide gras Huile soja Produit carné Viande lapin Huile alimentaire Huile végétale Lipide
- Keyword (en)
- Fatty acids Soybean oil Meat product Rabbit meat Edible oil Vegetable oil Lipids
- Keyword (es)
- Acido graso Aceite soya Producto de carne Carne conejo Aceite alimentario Aceite vegetal Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23088565
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2010.04.012 
https://dx.doi.org/10.1016/j.meatsci.2010.04.012
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