Cholesterol oxidation in frozen dark chicken meat:...

Meat Science 2001 Vol. 57; Iss. 2

Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation

Anna Grau, Rafael Codony, Stella Grimpa, M.Dolores Baucells, Francesc Guardiola
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Volume:
57
Year:
2001
Language:
english
DOI:
10.1016/s0309-1740(00)00094-2
File:
PDF, 536 KB
english, 2001
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