Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast

Journal of Food Protection

Volumn 66, Issue 5, 2003, Pages 840-846

  Conchillo, Ana ^a   Ansorena, Diana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

GALLUS GALLUS;

EID: 0038375107     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.5.840     Document Type: Article

References (50)

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