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Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and

E Beltran1, R Pla, J Yuste

  • 1CER Planta de Tecnologia dels Aliments (CeRTA, XIT), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona. 08193 Bellaterra, Barcelona, Spain.

Meat Science
|November 9, 2011
PubMed

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