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Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
Ayla Soyer, Berna Özalp, Ülkü Dalmış, Volkan BilginVolume:
120
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2009.11.042
File:
PDF, 313 KB
english, 2010