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

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https://hal.inrae.fr/hal-02689247
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Submitted on : Monday, June 1, 2020 - 5:58:56 AM
Last modification on : Tuesday, September 7, 2021 - 3:34:22 PM

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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, Wiley, 2000, 65 (1), pp.9-14. ⟨hal-02689247⟩

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