Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol, and ascorbic acid supplementation

A Grau; F Guardiola; S Grimpa; AC Barroeta; R. Codony

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol, and ascorbic acid supplementation

A Grau, F Guardiola, S Grimpa, AC Barroeta, R. Codony

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	1630-1642
Journal	Poultry Science
Volume	80
Publication status	Published - 1 Jan 2001

Cite this

@article{8d55cb9575bf4c94903bd4ed6500ac83,

title = "Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol, and ascorbic acid supplementation",

author = "A Grau and F Guardiola and S Grimpa and AC Barroeta and R. Codony",

year = "2001",

month = jan,

day = "1",

language = "English",

volume = "80",

pages = "1630--1642",

journal = "Poultry Science",

issn = "0032-5791",

publisher = "Poultry Science Association",

}

TY - JOUR

T1 - Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol, and ascorbic acid supplementation

AU - Grau, A

AU - Guardiola, F

AU - Grimpa, S

AU - Barroeta, AC

AU - Codony, R.

PY - 2001/1/1

Y1 - 2001/1/1

M3 - Article

VL - 80

SP - 1630

EP - 1642

JO - Poultry Science

JF - Poultry Science

SN - 0032-5791

ER -