Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle
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DOI: 10.1016/j.lwt.2016.08.035
Abstract: The study was conducted to determine the effects of probiotic supplementation and fast freezing on quality attributes and oxidation stability of frozen/thawed chicken breast muscle. Broilers (n = 168) were fed with a basal diet or the… read more here.
Keywords: supplementation fast; quality attributes; fast freezing; probiotic supplementation ... See more keywords