Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 3-4, 2006, Pages 229-243

  Jahan, Kishowar ^a   Paterson, Alistair ^a   Spickett, Corinne M ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; CATALASE; FATTY ACID; GLUTATHIONE; NITROGEN; PHOSPHORUS; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AROMA; ARTICLE; CHEMOMETRIC ANALYSIS; CHICKEN; CONTROLLED STUDY; FATTY ACID ANALYSIS; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; LIPID COMPOSITION; LIPID OXIDATION; MEAT; NONHUMAN; ORGANIC FARMING; POULTRY; TASTE;

ANIMAL HUSBANDRY; ANIMALS; ANTIOXIDANTS; CHICKENS; CHROMATOGRAPHY, GAS; FATTY ACIDS; HEALTH FOOD; HUMANS; LEAST-SQUARES ANALYSIS; LIPIDS; MEAT; ODORS; TASTE;

ZEA MAYS;

EID: 37849189235     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480600801795     Document Type: Article

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