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.
Revue:
Journal of Food Protection

ISSN: 0362-028X

Année de publication: 2003

Volumen: 66

Número: 5

Pages: 840-846

Type: Article

DOI: 10.4315/0362-028X-66.5.840 GOOGLE SCHOLAR
La source de données: Scopus