Publication | Closed Access

Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

Meat PackagingBiochemistryDuck MeatMedicinePhysiologyLipid PeroxidationGlutathione Peroxidase ActivityMetabolismFood SafetyMeat QualityHeat TreatmentMeat SciencePoultry ScienceOxidative StressHealth Sciences