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Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking.

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Title: Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking.
Authors: Roux, Stéphanie1, Petit, Matthieu2, Baeza, Elisabeth3, Bastianelli, Denis4, Tillard, Emmanuel2, Arnaud, Elodie1
Source: European Journal of Lipid Science & Technology. Feb2014, Vol. 116 Issue 2, p153-159. 7p.
Database: Academic Search Ultimate
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  Data: Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking.
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  Data: <searchLink fieldCode="JN" term="%22European+Journal+of+Lipid+Science+%26+Technology%22">European Journal of Lipid Science & Technology</searchLink>. Feb2014, Vol. 116 Issue 2, p153-159. 7p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=94279223
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        Value: 10.1002/ejlt.201200435
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        Text: English
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      – TitleFull: Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking.
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              Text: Feb2014
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              Y: 2014
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