Oxidative Stability of Dark Chicken Meat Through Frozen Storage: Influence of Dietary Fat and alpha-Tocopherol and Ascorbic Acid Supplementation

Grau

A - Guardiola

F - Grimpa

S - Barroeta

AC - Codony

Resumen

No disponible

PÁGINAS

pp. 1630 - 1642

NÚMERO

Volumen: 80 Número: 11 Parte: 0 (2001)

MATERIAS

AGRONOMÍA E INGENIERÍA FORESTAL

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