Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Poultry Science

Volumn 89, Issue 12, 2010, Pages 2726-2734

  Narciso Gaytan C ^a,b   Shin, D ^c   Sams, A R ^c   Keeton, J T ^c   Miller, R K ^c   Smith, S B ^c   Sanchez Plata M X ^d  

^a Colegio de Postgraduados Campus Córdoba ^*  (Mexico)

^b Amatlán de los Reyes ^*  (Mexico)

^c TEXAS A AND M UNIVERSITY   (United States)

^d Inter American Institute for Cooperation on Agriculture   (United States)

Author keywords

Diet effect; Fresh and cooked meat; Lipid oxidation

Indexed keywords

ANIMALIA; GLYCINE MAX; ZEA MAYS;

EID: 78649389629     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-00738     Document Type: Article

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