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Content Provider : MEDLINE Publication : international journal of food sciences and nutrition Subject : lipids Filter by : Title

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Academic Journal

Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling.

Authors : Jahan K; Department of Bioscience, University of Strathclyde, Glasgow, UK.; Paterson A

Subjects: Chickens* ; Taste*; Antioxidants/Antioxidants/Antioxidants/*analysis

Source: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2006 May-Jun; Vol. 57 (3-4), pp. 229-43.Publisher: Informa Healthcare Country of Publication: England NLM ID: 9432922 Publication Model: Print Cited Medium: Print ISSN: 0963-7486

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