Publication | Closed Access

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Food ChemistryNutritionAnimal PhysiologyFrozen StorageBiochemistryAnimal NutritionPhysiologyFood PreservationChicken MeatPublic HealthMetabolismMeat QualityPoultry ScienceProtein OxidationMeat ScienceFood SafetyHealth Sciences