Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology

Published 2010 View Full Article

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Title
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 1, Pages 117-126
Publisher
Springer Nature
Online
2010-03-15
DOI
10.1007/s00217-010-1257-z

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