Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants
| Fecha de lectura | 18 may 1998 |
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| Idioma original | Inglés |
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| Supervisor | José Antonio García Regueiro (Director/a) & Xavier Pares Casasampera (Tutor/a) |
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Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants
Maraschiello de Zuani, C. (Autor/a). 18 may 1998
Tesis doctoral
Maraschiello de Zuani, C. (Autor/a), García Regueiro, J. A. (Director/a) &
Parés Casasampera, X. (Tutor/a),
18 may 1998Tesis doctoral