Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate.
Virgínia Kelly G AbreuAna Lúcia Fernandes PereiraEdnardo R de FreitasMaria Teresa S TrevisanJosé Maria C da CostaCarlos Eduardo B CruzPublished in: Journal of the science of food and agriculture (2018)
Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry.