Objective
Fourteen participants will investigate the effects of feeding antioxidants, pro-oxidants and mono-unsaturated fatty acids on the oxidative stability, colour, flavour, quality consumer acceptability, toxicological safety and nutritional value of muscle foods from pigs and poultry. This project covers the whole chain from the animals, the feeding, meat products from these animals and actual human nutritional studies.
Fields of science
Not validated
Not validated
Topic(s)
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
1871 FREDERIKSBERG
Denmark