Československá hygiena 1993, 38(1):42-47

Changes of the lipid component in the meat of frozen chickens during storage in freezing plants

P. Bystrický, Ján Pleva, D. Máté

Keywords: chickens; meat-packing industry; frozen foods; food preservation; lipid peroxidation; hydrolysis; lipids

Published: January 1, 1993  Show citation

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Bystrický P, Pleva J, Máté D. Changes of the lipid component in the meat of frozen chickens during storage in freezing plants. Československá hygiena. 1993;38(1):42-47.
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