Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 9-14

  Alasnier, C ^a   Meynier, A ^a   Viau, M ^a   Gandemer, G ^a  

^a CEMAGREF   (France)

Author keywords

Free fatty acids; Lipolysis; Muscles; Oxidation; Refrigerated storage

Indexed keywords

EID: 0034073997     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15947.x     Document Type: Article

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