Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking
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Journal Articles
European Journal of Lipid Science and Technology
Year : 2014
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https://hal.univ-reunion.fr/hal-01193199
Submitted on : Friday, September 4, 2015-4:50:20 PM
Last modification on : Friday, May 31, 2024-12:04:15 PM
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- HAL Id : hal-01193199 , version 1
- DOI : 10.1002/ejlt.201200435
- PRODINRA : 254372
- WOS : 000331948600007
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Stéphanie Roux, Matthieu Petit, Elisabeth Baéza, Denis Bastianelli, Emmanuel Tillard, et al.. Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking. European Journal of Lipid Science and Technology, 2014, 116 (2), pp.153--159. ⟨10.1002/ejlt.201200435⟩. ⟨hal-01193199⟩
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