AGRIS - International System for Agricultural Science and Technology

The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

2009

Bianchi, Maurizio | Ferioli, Federico | Petracci, Massimiliano | Caboni, Maria Fiorenza | Cavani, Claudio


Bibliographic information
European food research & technology
Volume 229 Issue 2 Pagination 339 - 348 ISSN 1438-2377
Publisher
Springer-Verlag
Other Subjects
Patties; Animal fats and oils; Meat composition; Breadings; Fatty acid composition; Dietary fat; Vegetable oil; Cooked foods; Raw meat; Thiobarbituric acid-reactive substances; Processing technology; Breast meat
Language
English
Note
Includes references
Type
Text; Journal Article

2024-02-28
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