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.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Année de publication: 2005

Volumen: 85

Número: 1

Pages: 141-146

Type: Article

DOI: 10.1002/JSFA.1969 GOOGLE SCHOLAR
La source de données: Scopus