The influence of dietary lipid source on quality characteristics of raw and processed chicken meat-Reference-Cited by-同舟云学术

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The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

Published:2009-04-07 Issue:2 Volume:229 Page:339-348
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Bianchi Maurizio,Ferioli Federico,Petracci Massimiliano,Caboni Maria Fiorenza,Cavani Claudio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-009-1060-x.pdf

Reference30 articles.

1. Sams AR (2001) In: Sams AR (ed) Poultry meat processing. CRC, Boca Raton, pp 1–17

2. Barbut S (2002) Poultry products processing—an industry guide. CRC, Boca Raton, pp 429–465

3. Fletcher DL (2002) Worlds Poult Sci J 58:131–145

4. Rose SP (1997) Principles of poultry science. CAB International, Wallingford, pp 99–115

5. Decker EA, Xu Z (1998) Food Technol Chic 52(10):54–59

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