Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

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http://hal.univ-reunion.fr/hal-01193199
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Submitted on : Friday, September 4, 2015 - 4:50:20 PM
Last modification on : Friday, March 29, 2019 - 9:12:08 AM

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Stéphanie Roux, Matthieu Petit, Elisabeth Baeza, Denis Bastianelli, Emmanuel Tillard, et al.. Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking. European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2014, 116, pp.153--159. ⟨10.1002/ejlt.201200435⟩. ⟨hal-01193199⟩

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