Influence of maturation and cooking treatments on lipid peroxydation and antioxidant statue of bovine meats - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2007

Influence of maturation and cooking treatments on lipid peroxydation and antioxidant statue of bovine meats

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Submitted on : Wednesday, June 3, 2020-5:40:06 PM

Last modification on : Tuesday, October 11, 2022-3:50:05 PM

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hal-02751208 , version 1 (03-06-2020)

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  • HAL Id : hal-02751208 , version 1
  • PRODINRA : 19299

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Denys Durand, E. Thomas, Alain Peyron, Dominique Gruffat, Dominique Bauchart. Influence of maturation and cooking treatments on lipid peroxydation and antioxidant statue of bovine meats. 7. International Symposium on the Nutrition of Herbivores, Sep 2007, Pékin, China. ⟨hal-02751208⟩

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