- 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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Keisuke Sasaki, Kenji Ishihara, Chiaki Oyamada, Akiyuki Sato, Akihiko Fukushi, Tomohiro Arakane, Michiyo Motoyama, Makoto Yamazaki, Mitsuru Mitsumoto
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Asian-Australas J Anim Sci. 2008;21(7):1067-1072. Published online July 1, 2008
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