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

Influence of dietary fat source, and vitamin E and C supplementation on oxysterol formation in raw and cooked dark broiler chicken meat

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

A Grau, F Guardiola, M Rafecas, J Boatella, R Codony, AC. Barroeta

Research output: Contribution to journal › Article › Research

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
Original language	Multiple languages
Pages (from-to)	151-156
Journal	Récents Progrès en Génie Des Procédés
Volume	2
Publication status	Published - 1 Jan 1997

Cite this

@article{c35f1d0d1da3416e82c5e6b7924e60df,

title = "Influence of dietary fat source, and vitamin E and C supplementation on oxysterol formation in raw and cooked dark broiler chicken meat",

author = "A Grau and F Guardiola and M Rafecas and J Boatella and R Codony and AC. Barroeta",

year = "1997",

month = jan,

day = "1",

language = "M{\'u}ltiples idiomas",

volume = "2",

pages = "151--156",

}