Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Ana Conchillo

Diana Ansorena

Iciar Astiasar�n

Resumen

No disponible

P�GINAS

pp. 141 - 146

N�MERO

Volumen: 85 N�mero: 1 Parte: 0 (2005)

MATERIAS

AGRONOM�A E INGENIER�A FORESTAL
INGENIER�A Y CONSTRUCCI�N CIVIL

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