Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation

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Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 577-584

Elsevier

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Effect of dietary -tocopherol supplementation and gamma-irradiation on -tocopherol retention and lipid oxidation in cooked minced chicken

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The use of natural antioxidants in ready-to-serve food

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