Translated title of the contribution | Influence of dietary fat source, and vitamin E and C supplementation on oxysterol formation in raw and cooked dark broiler chicken meat |
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Original language | Multiple languages |
Pages (from-to) | 151-156 |
Journal | Récents Progrès en Génie Des Procédés |
Volume | 2 |
Publication status | Published - 1 Jan 1997 |
Influence of dietary fat source, and vitamin E and C supplementation on oxysterol formation in raw and cooked dark broiler chicken meat
A Grau, F Guardiola, M Rafecas, J Boatella, R Codony, AC. Barroeta
Research output: Contribution to journal › Article › Research