Effects of frying and storage on cholesterol oxidation in minced meat products-Reference-Cited by-同舟云学术

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Effects of frying and storage on cholesterol oxidation in minced meat products

Published:2000-06 Issue:6 Volume:77 Page:675-680
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Larkeson B.¹,Dutta P. C.¹,Hansson I.¹

Affiliation:

1. ; Department of Food Science; Swedish University of Agricultural Sciences; Box 7051 SE-750 07 Uppsala Sweden

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference36 articles.

1. Cholesterol Autoxidation

2. Cholesterol Autoxidation 1981-1986;Smith;Chem. Phy. Lipids.,1987

3. Cholesterol Autoxidation-Current Status;Maerker;J. Am. Oil Chem. Soc.,1987

4. Review of Progress in Sterol Oxidations: 1987-1995;Smith;Lipids,1996

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