Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat - Concepedia

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Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

106

Citations

24

References

2007

Year

Lilian Regina Barros Mariutti, Vibeke Orlien, Neura Bragagnolo, Leif H. Skibsted

European Food Research and Technology

Food ChemistryLipid AnalysisLipid NutritionAnimal NutritionLipid OxidationChicken MeatMeat QualityMetabolismMedicineMeat SciencePoultry ScienceOxidative StressHealth Sciences

References

	Year	Citations

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