Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck

Journal of Food Biochemistry

Volumn 34, Issue 4, 2010, Pages 869-885

  Gong, Y ^a   Parker, R S ^b   Richards, M P ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS FRACTIONS; CHICKEN MUSCLES; FROZEN STORAGE; HYDROXYLASE ACTIVITY; LIPID OXIDATION; LIVER MICROSOMES; TOCOPHEROL CONTENTS; TURKEY MUSCLES;

ANIMALS; FATTY ACIDS; OXIDATION; POLYUNSATURATED FATTY ACIDS; PORPHYRINS; REACTION INTERMEDIATES;

MUSCLE;

EID: 77955260149     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00341.x     Document Type: Article

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