Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat

✍ Scribed by Avila-Ramos, F.; Pro-Martinez, A.; Sosa-Montes, E.; Cuca-Garcia, J. M.; Becerril-Perez, C.; Figueroa-Velasco, J. L.; Ruiz-Feria, C. A.; Hernandez-Cazares, A. S.; Narciso-Gaytan, C.

• Book ID: 121669422
• Publisher: Poultry Science Association
• Year: 2013
• Tongue: English
• Weight: 619 KB
• Volume: 92
• Category: Article
• ISSN: 0032-5791
• DOI: 10.3382/ps.2012-02409