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

 -  Poultry science  Jun 2011 
 - 1348-57 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.3382/ps.2010-01244  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animals<br/>Chickens--physiology<br/>Color<br/>Diet--veterinary<br/>Food Irradiation--standards<br/>Food Packaging<br/>Lipid Peroxidation<br/>Meat--analysis<br/>Oxidation-Reduction<br/>Refrigeration