Influence of the dietary polyunsaturation level on chicken meat quality: Lipid oxidation

Poultry Science

Volumn 84, Issue 1, 2005, Pages 48-55

  Cortinas, L ^a   Barroeta, A ^a   Villaverde, C ^a   Galobart, J ^a   Guardiola, F ^b   Baucells, M D ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Cooked meat and meat storage; Lipid oxidation; Polyunsaturation; Thigh and breast meat; tocopherol

Indexed keywords

GALLUS GALLUS;

EID: 12344326037     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/84.1.48     Document Type: Article

References (41)

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