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Concentrations of cholesterol oxidation products in raw, heat-processed and frozen-stored meat of broiler chickens fed diets differing in the type of fat and vitamin E concentrations
Eder, Klaus, Grünthal, Gerit, Kluge, Holger, Hirche, Frank, Spilke, Joachim, Brandsch, CorinnaVolume:
93
Language:
english
Journal:
British Journal of Nutrition
DOI:
10.1079/bjn20051411
Date:
May, 2005
File:
PDF, 131 KB
english, 2005