Open AccessThe Influence of Turmeric Powder (Curcuma longa) on Fatty Acid Composition and Shelf Life of Broiler Chicken Meat
Author(s) -
Hilal Ürüşan,
Canan BÖLÜKBAŞI
Publication year - 2020
Publication title -
alınteri zirai bilimler dergisi
Language(s) - English
Resource type - Journals
eISSN - 2587-2249
pISSN - 2564-7814
DOI - 10.28955/alinterizbd.737995
Subject(s) - tbars , broiler , food science , curcuma , thiobarbituric acid , fatty acid , chemistry , shelf life , chicken breast , lipid oxidation , oleoresin , biology , lipid peroxidation , antioxidant , biochemistry , botany
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