Author:
Cava Ramón,Ruiz Jorge,Ventanas Jesús,Antequera Teresa
Reference42 articles.
1. Dietary α-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle;Ahn;Journal of Food Science,1995
2. Ajuyah, A. O., Ahn, D. U., Hardin, R. T., & Sim, J. S. (1993a). Dietary antioxidants and storage affect chemical characteristics of ω-3 fatty acid enriched broiler chicken meats. Journal of Food Science, 58, 43–46, 61.
3. Ajuyah, A. O., Ahn, D. U., Hardin, R. T., & Sim, J. S. (1993b). Measuring lipid oxidation volatiles in meats. Journal of Food Science, 58, 270–273, 277.
4. Lipid oxidative changes in the processing of Iberian hams;Antequera;Food Chemistry,1992
5. AOAC, (1984). In S. Williams, Official Methods of Analysis. Arlington, VA: Association of Official Analytical Chemists.
Cited by
89 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献