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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 2005

Alea: 85

Zenbakia: 1

Orrialdeak: 141-146

Mota: Artikulua

DOI: 10.1002/JSFA.1969 GOOGLE SCHOLAR
Datuen iturria: Scopus