Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat
| Autor: | Narciso-Gaytán, C. *, 1, Shin, D. †, Sams, A.R. ‡, Keeton, J.T. §, Miller, R.K. §, Smith, S.B. §, Sánchez-Plata, M.X. # |
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| Zdroj: | In Poultry Science 1 February 2011 90(2):473-480 |
| Databáze: | ScienceDirect |
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