Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Food Science Year : 2000

Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage

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hal-02689247 , version 1 (01-06-2020)

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  • HAL Id : hal-02689247 , version 1
  • PRODINRA : 52775

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Corinne Alasnier, Anne Meynier, M. Viau, Gilles Gandemer. Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage. Journal of Food Science, 2000, 65 (1), pp.9-14. ⟨hal-02689247⟩

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