Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking

✍ Scribed by T.I. Perez; M.J. Zuidhof; R.A. Renema; J.M. Curtis; Y. Ren; M. Betti

• Book ID: 111406232
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 436 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01478.x