Clare Maria O`Sullivan
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Anna-Marie Lynch
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Patrick Brendan Lynch
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Denis Joseph Buckley
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Joseph Patrick Kerry
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
How to cite this article
Clare Maria O`Sullivan, Anna-Marie Lynch, Patrick Brendan Lynch, Denis Joseph Buckley and Joseph Patrick Kerry, 2004. Assessment of the Antioxidant Potential of
Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties. International Journal of Poultry Science, 3: 337-344.
DOI: 10.3923/ijps.2004.337.344
URL: https://scialert.net/abstract/?doi=ijps.2004.337.344
DOI: 10.3923/ijps.2004.337.344
URL: https://scialert.net/abstract/?doi=ijps.2004.337.344