Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat. whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TB
Humoral immunity in the chicken as affected by mercury
β Scribed by Matthew A. Bridger; J. Paul Thaxton
- Publisher
- Springer
- Year
- 1983
- Tongue
- English
- Weight
- 429 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0090-4341
No coin nor oath required. For personal study only.
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