Effect of Electron Beam Irradiation and Storage at 5 ^oC on Thiobarbituric Acid Reactive Substances and Carbonyl Contents in Chicken Breast Meat Infused with Antioxidants and Selected Plant Extracts

• Autores: T. Rababah, N. Hettiarachchy
• Localización: Journal of agricultural and food chemistry, ISSN 0021-8561, Vol. 52, Nº. 26, 2004, págs. 8236-8241
• Idioma: inglés
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