Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Journal of the Science of Food and Agriculture

Volumn 85, Issue 1, 2005, Pages 141-146

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

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Chicken meat; Freezing; Oxysterol; TBARS; Vacuum packaging

Indexed keywords

GALLUS GALLUS;

EID: 11244338399     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1969     Document Type: Article

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