Lipid oxidation in chicken breast and leg meat after sequential treatments of frozen storage, cooking, refrigerated storage and reheating

Autor:	F. A. Kummerow, Jan Pikul, D. E. Leszczynski, A. Niewiarowicz
Rok vydání:	2007
Předmět:	Chicken breast Lipid oxidation Chemistry Frozen storage Food science Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 19:575-584
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1984.tb01874.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8a72020e9f0aed8e2ee0f4fdda1984c6 https://doi.org/10.1111/j.1365-2621.1984.tb01874.x Zobrazit plný text záznamu Plný text