Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
1. AOAC, Official Methods of Analysis (13th edn), Association of Official Analytical Chemists, Washington, DC, USA.
2. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
3. Determination of Small Amounts of Total Cholesterol by the Tschugaeff Reaction with a Note on the Determination of Lathosterol.
4. Effect of Frozen Storage Time, Cooking and Holding Temperature upon Extractable Lipids and TBA Values of Beef and Chicken
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