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Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

  • Purba M
Indonesian Bulletin of Animal and Veterinary Sciences (2014) 24(3)
DOI: 10.14334/wartazoa.v24i3.1068
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Abstract

… -komponen volatil turunan lipida ini sangat berperan untuk menghasilkan off-odor pada … alami, merupakan antioksidan yang diperoleh dari hasil ekstraksi bahan alami. Jenis-jenis …

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APA

Purba, M. (2014). Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation. Indonesian Bulletin of Animal and Veterinary Sciences, 24(3). https://doi.org/10.14334/wartazoa.v24i3.1068

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