Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values - Concepedia

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Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

142

Citations

19

References

2002

Year

E. Castella Beltran, R. Pla, J. Yuste, M. Mor‐Mur

Food ChemistrySodium ChlorideLipid AnalysisBiochemistryPhysiologyLipid OxidationFood EngineeringFood ProcessingMetabolismHexanal ValuesPoultry ScienceFood SafetyHealth Sciences

References

	Year	Citations

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