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Lipid and fatty acid composition of fresh and cured-cooked breast meat of standard, certified and label chickens

Mots-clés : VITESSE DE CROISSANCE
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Journal articles
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https://hal.inrae.fr/hal-02680586
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 10:28:15 PM
Last modification on : Monday, April 19, 2021 - 1:22:43 PM

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  • HAL Id : hal-02680586, version 1
  • PRODINRA : 8799

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Pascal Chartrin, Cécile Berri, Elisabeth Le Bihan-Duval, Michael Quentin, Elisabeth Baéza. Lipid and fatty acid composition of fresh and cured-cooked breast meat of standard, certified and label chickens. Archiv für Geflügelkunde. Sonderheft, 2005, 69 (5), pp.219-225. ⟨hal-02680586⟩

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