Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and alfa tocopherol and ascorbic acid supplementation

A. Grau, R. Codony, S. Grimpa, M.D. Baucells, F. Guardiola

Research output: Contribution to journal › Article › Research

Cite this

@article{1cea4e66cfde4d538ce28acaac69fed2,

title = "Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and alfa tocopherol and ascorbic acid supplementation",

author = "A. Grau and R. Codony and S. Grimpa and M.D. Baucells and F. Guardiola",

year = "2000",

month = jan,

day = "1",

language = "English",

volume = "0",

pages = "197--208",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

number = "57",

}