Open AccessInfluence of biologically active compounds on the stability of the fat complex of poultry meat of mechanical rolling during storage
Author(s) -
L. Vojtsehivs'ka,
L. Borsoliuk,
Ju. Ohrimenko,
C. Verbyts'kyj,
T. Shelkova
Publication year - 2020
Publication title -
vìsnik agrarnoï nauki
Language(s) - English
Resource type - Journals
ISSN - 2308-9377
DOI - 10.31073/agrovisnyk202009-09
Subject(s) - chemistry , food science , thiobarbituric acid , lipid oxidation , peroxide , organoleptic , metmyoglobin , oxidizing agent , antioxidant , organic chemistry , lipid peroxidation , myoglobin