Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

  1. Conchillo, A.
  2. Ansorena, D.
  3. Astiasarán, I.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2005

Volume: 85

Issue: 1

Pages: 141-146

Type: Article

DOI: 10.1002/JSFA.1969 GOOGLE SCHOLAR
Data source: Scopus