Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

C. Narciso-Gaytán, D. Shin, A. R. Sams, J. T. Keeton, R. K. Miller, S. B. Smith, M. X. Sánchez-Plata

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Fingerprint

Dive into the research topics of 'Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat'. Together they form a unique fingerprint.

Agriculture & Biology