Effects of Microwave Cooking and Refrigerated Storage of Main Broiler Parts on Lipid Oxidation in Chicken Muscle and Skin
Open Access
- 1 May 1990
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 69 (5), 833-844
- https://doi.org/10.3382/ps.0690833
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
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