Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

A. Cartoni Mancinelli*, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

53 Citations (Scopus)

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