Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review
Summary: The quality of meat and eggs, as well as consumer acceptance, is influenced by microbial load, flavor, and lipid oxidation. Recently, consumer preferences have shifted toward naturally healthy, disease-free poultry products that have no negative side effects. Natural additives are now gaini...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Applied Poultry Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617124001077 |
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