Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types

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Bibliographic Details
Main Author:	NN Arguelo
Format:	Artículo científico
Language:	en
Published:	Fundação APINCO de Ciência e Tecnologia Avícolas 2016
Subjects:	Agrociencias freezing reheating lipid oxidation Keywords Cooking myofibrillar fragmentation index
Online Access:	Acceder al recurso
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