J. B. Lawlor
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
E.M. Sheehan
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
C.M. Delahunty
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
P.A. Morrissey
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
J.P. Kerry
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
How to cite this article
J. B. Lawlor, E.M. Sheehan, C.M. Delahunty, P.A. Morrissey and J.P. Kerry, 2003. Oxidative Stability of Cooked Chicken Breast Burgers Obtained from Organic, Free-range and Conventionally Reared Animals. International Journal of Poultry Science, 2: 398-403.
DOI: 10.3923/ijps.2003.398.403
URL: https://scialert.net/abstract/?doi=ijps.2003.398.403
DOI: 10.3923/ijps.2003.398.403
URL: https://scialert.net/abstract/?doi=ijps.2003.398.403