Effect of Immersion Chilling of Broiler Chicken Carcasses in Monochloramine on Lipid Oxidation and Halogenated Residual Compound Formation

Author: Axtell Stephen P.   Russell Scott M.   Berman Elliot  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.4, 2006-04, pp. : 907-911

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content