Changes in lipid fractions of chicken broiler tissues and their fatty acid composition during chilling freezing and cooking

Faculty of Agriculture

Assiut University

Changes in lipid fractions of chicken broiler tissues and their fatty acid composition during chilling freezing and cooking

Research Authors
Youssef, M. K. E., Abou El-Hawa S. H. and El-Rify, M. N.
Research Department
Department of Food Science and Technology
Research Journal
Proceeding of First African Conference of Food Science & Technology
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
3
Research Vol
vol. 14 No, 17
Research Year
1983
Research Pages
pp. 391-407