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.
Revista:
Journal of Food Protection

ISSN: 0362-028X

Ano de publicación: 2003

Volume: 66

Número: 5

Páxinas: 840-846

Tipo: Artigo

DOI: 10.4315/0362-028X-66.5.840 GOOGLE SCHOLAR
Fonte de datos: Scopus