Concentrations of cholesterol oxidation products in raw, heat-processed and frozen-stored meat of broiler chickens fed diets differing in the type of fat and vitamin E concentrations

Publisher： Cambridge University Press

E-ISSN： 1475-2662|93|5|633-643

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.93, Iss.5, 2005-05, pp. : 633-643

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