Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes-Reference-Cited by-同舟云学术

Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes

Published:2004-04 Issue:4 Volume:39 Page:443-453
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Jahan Kishowar,Paterson Alistair,Spickett Corinne M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00799.x/fullpdf

Reference44 articles.

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3. Effects of Dietary Oils and ?-Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

4. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

5. British Nutrition Foundation (1992 ). Unsaturated Fatty Acids: Nutritional and Physiological Significance . The Report of British Nutrition Foundation's Task force. London: Chapman and Hall.

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