Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking
2014
Roux S. | Petit M. | Baéza E. | Bastianelli D. | Tillard E. | Arnaud E.
AGROVOC关键词
书目信息
European Journal of Lipid Science and Technology
卷
116
期
2
页码
p. 153-159
类型
Journal Article; Journal Part
来源
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