Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage. [electronic resource]

By: Contributor(s): Producer: 20110719Description: 1348-57 p. digitalISSN:
  • 0032-5791
Subject(s): Online resources: In: Poultry science vol. 90
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Publication Type: Journal Article

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