Du, M <br/><br/>
Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid.  [electronic resource] 

 -  Poultry science  Feb 2001 
 - 235-41 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/80.2.235  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animals<br/>Chickens<br/>Female<br/>Food Handling<br/>Food Irradiation<br/>Linoleic Acid--administration & dosage<br/>Lipid Peroxidation<br/>Meat--analysis<br/>Meat-Packing Industry<br/>Taste<br/>Thiobarbituric Acid Reactive Substances--analysis