Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

Roux S.; Petit M.; Baéza E.; Bastianelli D.; Tillard E.; Arnaud E.

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Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

2014

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AGROVOC Keywords

aldéhyde cinétique cuisson lipide modèle de simulation oxydation réaction chimique réunion stress viande de poulet vitamine e

Bibliographic information

Published in

European Journal of Lipid Science and Technology

Volume 116 Issue 2

Pagination

p. 153-159

Type

Journal Article; Journal Part

Source

Roux S., Petit M., Baéza E., Bastianelli D., Tillard E., Arnaud E. 2014. Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking. European Journal of Lipid Science and Technology, 116 (2) : p. 153-159 http://dx.doi.org/10.1002/ejlt.201200435

In AGRIS since: 2017-07-15

Format: AGRIS AP

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Links

DOI http://publications.cirad.fr/une_notice.php?dk=572517

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