Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking - Université de La Réunion Access content directly
Journal Articles European Journal of Lipid Science and Technology Year : 2014

Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

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hal-01193199 , version 1 (04-09-2015)

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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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