Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

Published 2014 View Full Article

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Title
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Authors
Keywords
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Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 21, Issue 7, Pages 1067-1072
Publisher
Asian Australasian Association of Animal Production Societies
Online
2014-07-28
DOI
10.5713/ajas.2008.70670

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