Fatty acid composition of the neutral lipid and phospholipid fractions of mechanically deboned chicken meat

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Bibliographic Details
Published in:Poultry science 1990-08, Vol.69 (8), p.1414-1419
Main Authors: Dawson, P.L. (North Carolina State University, Raleigh, NC), Sheldon, B.W, Ball, H.R. Jr, Larick, D.K
Format: Article
Language:English
Subjects:
ACIDE GRAS
ACIDOS GRASOS
BONING
CARNE DE POLLO
CHICKEN MEAT
DESHUESADO
DESOSSAGE
FATTY ACIDS
FOSFOLIPIDOS
LIPIDE
LIPIDOS
LIPIDS
MECHANICALLY DEBONED MEAT
PHOSPHATIDE
PHOSPHOLIPIDS
VIANDE DE POULET
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ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0691414