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 journalArticleResearch

    Translated title of the contributionInfluence of dietary fat source, and vitamin E and C supplementation on oxysterol formation in raw and cooked dark broiler chicken meat
    Original languageMultiple languages
    Pages (from-to)151-156
    JournalRécents Progrès en Génie Des Procédés
    Volume2
    Publication statusPublished - 1 Jan 1997

    Cite this