Lipid oxidation in charqui (salted and dried beef)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
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2. Some further observations on the TBA test as an index of lipid oxidation in meats;Crackel;Food Chem.,1988
3. Hexanal as a measure of rancidity in low fat foods;Fritsch;J. Am. Oil Chem. Soc.,1977
4. Cholesterol oxides in processed meats;Higley;Meat Sci.,1986
5. Phospholipid changes and lipid oxidation during cooking and frozen storage of ground beef;Keller;J. Food Sci.,1973
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