The oxidative stability of cooked chicken
By: by Sharon J. Williams.
Contributors: University College Dublin. Department of Food Science.
Publisher: University College Dublin
Published: 1997
Place of publication: Dublin
Language: eng
Number of pages: 82
Subjects: Chickens.; Precooked meat.; Lipids.; Oxidation.; Precooked meat -- Flavor and odor.; Precooked meat -- Packaging.
Notes: Thesis submitted to the Department of Food Science.

Thesis (M.Agr.Sc.) - University College Dublin, 1997.