Composition of phospholipid fraction in raw chicken meat...

European Food Research and Technology 2010 / 05 Vol. 231; Iss. 1

Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology

Federico Ferioli, Maria Fiorenza Caboni
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Volume:
231
Language:
english
Pages:
10
DOI:
10.1007/s00217-010-1257-z
Date:
May, 2010
File:
PDF, 287 KB
english, 2010
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