Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low dose gamma irradiation
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 2 (1996), p. 198-200 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00930cab#a22003254c#4500 | ||
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| 100 | 1 | # | |a KANATT, S. |
| 245 | 1 | 0 | |a Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low dose gamma irradiation |
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| 653 | # | # | |a Peroxidación |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 2 (1996), p. 198-200 |
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