Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat-Reference-Cited by-同舟云学术

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat

Published:2013-01 Issue:1 Volume:92 Page:243-249
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Avila-Ramos F.,Pro-Martínez A.,Sosa-Montes E.,Cuca-García J. Manuel,Becerril-Pérez C.,Figueroa-Velasco J.L.,Ruiz-Feria C.A.,Hernández-Cázares A.S.,Narciso-Gaytán C.

Publisher

Elsevier BV

Link

http://academic.oup.com/ps/article-pdf/92/1/243/4436539/poultrysci92-0243.pdf

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