Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Published 2009 View Full Article

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Title
Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 120, Issue 4, Pages 1025-1030
Publisher
Elsevier BV
Online
2009-11-28
DOI
10.1016/j.foodchem.2009.11.042

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