Lipid oxidation in chicken breast and leg meat after sequential treatments of frozen storage, cooking, refrigerated storage and reheating
- 1 October 1984
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 19 (5), 575-584
- https://doi.org/10.1111/j.1365-2621.1984.tb01874.x
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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