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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 Connect in order to contact the contributor
Submitted on : Friday, September 4, 2015 - 4:50:20 PM
Last modification on : Wednesday, May 11, 2022 - 10:52:01 AM

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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, Wiley-VCH Verlag, 2014, 116 (2), pp.153--159. ⟨10.1002/ejlt.201200435⟩. ⟨hal-01193199⟩

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