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February 1, 1996Poultry ScienceOpen Access

Effects of Dietary Fatty Acid Pattern on Melting Point and Composition of Adipose Tissues and Intramuscular Fat of Broiler Carcasses

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Authors

CHC. HRDINKACzech University of Life Sciences PragueWZWerner ZollitschGregor Mendel Institute of Molecular Plant BiologyWKWilhelm KnausBOKU University

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Cite This Study

HRDINKA et al. (1996) studied this question.

synapsesocial.com/papers/6a95c93e46cd8039cb92c3ebhttps://doi.org/10.3382/ps.0750208
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1CORRELATION OF MELTING POINT WITH THE SUM OF THE UNSATURATED FATTY ACIDS IN SAMPLES OF PORCINE DEPOT FAT1969 · 15 citations
  2. 2Influence of heated vegetable oils and α‐tocopheryl acetate supplementation on α‐tocopherol, fatty acids and lipid peroxidation in chicken muscle1993 · 89 citations
  3. 3A chemical study of soft fat in cross-bred pigs1970 · 56 citations