Combined Effect of Cooking (Grilling and Roasting) and Chilling Storage (with and without Air) on Lipid and Cholesterol Oxidation in Chicken Breast

Author: Conchillo Ana   Ansorena Diana   Astiasarán Iciar  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.66, Iss.5, 2003-05, pp. : 840-846

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