Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Copyright © 2013 Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
J. Bigolin, C. Weber and A. Alfaro, "Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 219-223. doi:
10.4236/fns.2013.48A027.