Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat
書誌事項
- 公開日
- 2006-06
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- DOI
-
- 10.1016/j.ifset.2005.10.001
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Innovative Food Science & Emerging Technologies
-
Innovative Food Science & Emerging Technologies 7 (1-2), 88-93, 2006-06
Elsevier BV
