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

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 120, Issue 4, Pages 1025-1030

出版商

Elsevier BV

发表日期

2009-11-28

DOI

10.1016/j.foodchem.2009.11.042

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