Analysis of lipids from cooked beef by thin-layer chromatography with flame-ionization detection-Reference-Cited by-同舟云学术

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Analysis of lipids from cooked beef by thin-layer chromatography with flame-ionization detection

Published:1993-12 Issue:12 Volume:70 Page:1245-1250
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

St. Angelo Allen J.¹,James Charles¹

Affiliation:

1. SRRC; 1100 Robert E. Lee Boulevard New Orleans LA 70124

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

1. Chemical and Instrumental Analyses of Warmed-Over Flavor in Beef

2. Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End-point Cooking Temperature

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