Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake
- DOI
- 10.3390/foods15111911
- Published
- 2026-05-28
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15111911,
title = {Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake},
author = {Tatiana Dumitra Panaite and Gabriela Maria Cornescu and Mihaela Dumitru and Florentina Aldea and Ana Elena Cismileanu and Smaranda Mariana Toma and Dan Traian Râmbu and Georgeta Ciurescu and Nicoleta Corina Predescu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15111911},
url = {https://doi.org/10.3390/foods15111911}
}RIS
TY - JOUR TI - Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake AU - Tatiana Dumitra Panaite AU - Gabriela Maria Cornescu AU - Mihaela Dumitru AU - Florentina Aldea AU - Ana Elena Cismileanu AU - Smaranda Mariana Toma AU - Dan Traian Râmbu AU - Georgeta Ciurescu AU - Nicoleta Corina Predescu PY - 2026 JO - Foods DO - 10.3390/foods15111911 UR - https://doi.org/10.3390/foods15111911 ER -
APA
Panaite, T. D., Cornescu, G. M., Dumitru, M., Aldea, F., Cismileanu, A. E., Toma, S. M., Râmbu, D. T., Ciurescu, G., & Predescu, N. C. (2026). Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake. Foods. https://doi.org/10.3390/foods15111911
Source records
- crossref · retrieved 2026-11-11T00:39:49.779Z