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Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Keisuke Sasaki (Sasaki K), Kenji Ishihara (Ishihara K), Chiaki Oyamada (Oyamada C), Akiyuki Sato (Sato A), Akihiko Fukushi (Fukushi A), Tomohiro Arakane (Arakane T), Michiyo Motoyama (Motoyama M), Makoto Yamazaki (Yamazaki M), Mitsuru Mitsumoto (Mitsumoto M)
Asian-Australas J Anim Sci. 2008;21(7):1067-1072. Published online 2008 Jul 1 DOI: https://doi.org/10.5713/ajas.2008.70670
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