M. Kouba

Clostridium butyricum and carbohydrate active enzymes contribute to the reduced fat deposition in pigs

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat

Effect of dietary fats on hepatic lipid metabolism in the growing turkey