Dietary lipid source and vitamin E effect on lipid oxidation stability of cooked chicken patties

被引：0
|
作者：
Narciso-Gaytan, C. [1 ]
Bailey, C. A. [1 ]
Sams, A. K. [1 ]
Sanchez-Plata, M. X. [1 ]
机构：
[1] Texas A&M Univ, College Stn, TX USA
来源：
POULTRY SCIENCE | 2006年 / 85卷
关键词：
dietary lipid; vitamin E; chicken meat lipid oxidation;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：115 / 115
页数：1
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