Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking
2014
Roux S. | Petit M. | Baéza E. | Bastianelli D. | Tillard E. | Arnaud E.
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Bibliographic information
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
2017-07-15
2026-02-03
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