Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking
Roux S. | Petit M. | Baéza E. | Bastianelli D. | Tillard E. | Arnaud E.
Ключевые слова АГРОВОК
Библиографическая информация
European Journal of Lipid Science and Technology
Том
116
Выпуск
2
Нумерация страниц
p. 153-159
Тип
Journal Article; Journal Part
Источник
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
AGRIS AP
Поставщик данных
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