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  1. 1
    Effect of different phytogenic additives on oxidation stability of chicken meat
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  2. 2
    CHEMICAL COMPOSITION OF MUSCLE AFTER POLLEN APPLICATION IN NUTRITION OF BROILER CHICKENS
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  3. 3
    Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages
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  4. 4
    The investigation of alfaalfa effect on the activity of superoxide dismutase in chicken meat in dependence on time storage
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  5. 5
    Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens
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  6. 6
    Oxidative stability of chicken meat after propolis extract application in their diets
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  7. 7
    Principal component analysis of sensory properties of chicken breast muscle supplemented with different feed additives
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  8. 8
    Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract
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  9. 9
    Effect of grape seed extract on quality of raw-cooked meat products
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  10. 10
    Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition
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  11. 11
    Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum
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  12. 12
    Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs
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  13. 13
    Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal
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