Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
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Sasaki, Keisuke
(National Institute of Livestock and Grassland Science)
Ishihara, Kenji (National Research Institute of Fisheries Science) Oyamada, Chiaki (National Research Institute of Fisheries Science) Sato, Akiyuki (Hokkaido Central Fisheries Experimental Station) Fukushi, Akihiko (Hokkaido Central Fisheries Experimental Station) Arakane, Tomohiro (Okayama Prefectural Center for Animal Husbandry and Research) Motoyama, Michiyo (National Institute of Livestock and Grassland Science) Yamazaki, Makoto (National Institute of Livestock and Grassland Science) Mitsumoto, Mitsuru (National Institute of Livestock and Grassland Science) |
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