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Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

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https://hal.univ-reunion.fr/hal-01193199
Contributor : Claire Tessier <>
Submitted on : Friday, September 4, 2015 - 4:50:20 PM
Last modification on : Tuesday, September 1, 2020 - 3:07:24 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 (2), pp.153--159. ⟨10.1002/ejlt.201200435⟩. ⟨hal-01193199⟩

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