Effect of refrigeration and freezing on the oxidative stability of WB chicken breast-Reference-Cited by-同舟云学术

Effect of refrigeration and freezing on the oxidative stability of WB chicken breast

Published:2022-12 Issue: Volume:171 Page:114108
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rocha Thayse Cavalcante da,Costa Filho Djalma Vitorino,Carvalho Leila Moreira de,Carvalho Jéssica Moreira de,Estévez Mario,Madruga Marta Suely^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal da Paraíba

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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5. Physicochemical and sensory properties of broiler chicken breast meat stored frozen and thawed using various methods;Augustyńska-Prejsnar;Journal of Food Quality,2018

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