Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast

  1. Conchillo, A.
  2. Ansorena, D.
  3. Astiasarán, I.
Aldizkaria:
Journal of Food Protection

ISSN: 0362-028X

Argitalpen urtea: 2003

Alea: 66

Zenbakia: 5

Orrialdeak: 840-846

Mota: Artikulua

DOI: 10.4315/0362-028X-66.5.840 GOOGLE SCHOLAR
Datuen iturria: Scopus