Lipid and fatty acid composition of fresh and cured-cooked breast meat of standard, certified and label chickens

Archiv fur Geflugelkunde

Volumn 69, Issue 5, 2005, Pages 219-225

  Chartrin, P ^a   Berri, Cécile ^a   Lebihan Duval, Elisabeth ^a   Quentin, M ^b   Baéza, Elisabeth ^a  

^a STATION DE RECHERCHES AVICOLES   (France)

^b ITAVI   (France)

Author keywords

Chicken; Fatty acids; Ham; Lipids; Meat

Indexed keywords

AVES; GALLUS GALLUS;

EID: 28244432801     PISSN: 00039098     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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