Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented ted koji

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs.. &

Three groups of 150 day-old animals: group I (diet I, with casein), group II (diet II, with ostrich meat), and group III (diet III with bovine meat) were fed for 13 weeks with

Three groups of pigs were fed three different diets, namely a diet rich in saturated fatty acids (palm oil-based, PO), a polyunsaturated fatty acid (PUFA)-rich diet (corn

Scavenging abilities for the ABTS radical (a) and DPPH radical (b) and the reducing power activity (c) of the proteins (DH 0%) and protein hydrolysates with several degrees

The color parameters of the product obtained with different treatments were different from the control sample (blanched with boiling water instead of alkaline blanching) and

Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage.. Joong Gu Ji 1

Este texto acena para a discussão da formação do profissional do lazer no âmbito dos currículos de graduação em educação física pelo fato de esta estar ligada à minha área