Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking
T.I. Perez, M.J. Zuidhof, R.A. Renema, J.M. Curtis, Y. Ren, M. BettiVolume:
75
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2009.01478.x
File:
PDF, 436 KB
english, 2010