Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena… - … of the Science of Food and …, 2005 - Wiley Online Library
Raw and cooked chicken breasts were stored at− 18° C for 3 months under aerobic and
vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol …
被引用次数：72 相关文章

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena, I Astiasarán - Journal of the Science of Food …, 2004 - cir.nii.ac.jp
抄録< jats: title> Abstract</jats: title>< jats: p> Raw and cooked chicken breasts were stored
at− 18 C for 3 months under aerobic and vacuum conditions, and the intensity of lipid …

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena-Artieda, I Astiasarán - 2004 - lareferencia.info
Raw and cooked chicken breasts were stored at− 18 C for 3 months under aerobic and
vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol …

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena… - … of the Science of Food and …, 2005 - Wiley Online Library
Raw and cooked chicken breasts were stored at− 18° C for 3 months under aerobic and
vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol …

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena-Artieda, I Astiasarán - 2004 - dadun.unav.edu
Raw and cooked chicken breasts were stored at− 18° C for 3 months under aerobic and
vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol …

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena… - Journal of the Science of …, 2005 - ui.adsabs.harvard.edu
Raw and cooked chicken breasts were stored at− 18 C for 3 months under aerobic and
vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol …

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken.

A Conchillo, D Ansorena, I Astiasarán - 2005 - cabidigitallibrary.org
Raw and cooked chicken breasts were stored at-18° C for 3 months under aerobic and
vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol …
[PDF] psu.edu

[PDF][PDF] Intensity of lipid oxidation and cholesterol oxidation products formation

A Conchillo, D Ansorena, I Astiasarán - J Am Oil Chem Soc, 1991 - Citeseer
Raw and cooked breast chicken were stored at-18ºC during 3 months under aerobic and
vacuum conditions and the intensity of the lipid oxidation process and COP (cholesterol …

[引用][C] Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A CONCHILLO, D ANSORENA… - Journal of the science …, 2005 - pascal-francis.inist.fr
Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen
storage of raw and cooked chicken CNRS Inist Pascal-Francis CNRS Pascal and Francis …

[引用][C] Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

A Conchillo, D Ansorena, I Astiasaran - 2005