Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken
Keywords:
Chicken meat
TBARS
Oxysterol
Freezing
Vacuum packaging
Publisher:
Wiley-Blackwell
Citation:
Conchillo A, Ansorena D, Astiasarán I. Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken. J Sci Food Agric 2005;85(1):141-146.
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