INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL
Abstract The paper examines the problem of optimization of the fatty acid composition of lipids in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than the omega-3 content in the composition of poultry meat lipids, which is not optimal for assimilation an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-06-01
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| Series: | Teoriâ i Praktika Pererabotki Mâsa |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/12 |