Author:
Traore S.,Aubry L.,Gatellier P.,Przybylski W.,Jaworska D.,Kajak-Siemaszko K.,Santé-Lhoutellier V.
Reference68 articles.
1. Microstructural changes in m. rectus abdominis bovine muscle after heating;Astruc;Meat Science,2010
2. Detection and localization of oxidized proteins in muscle cells by fluorescence microscopy;Astruc;Journal of Agricultural and Food Chemistry,2007
3. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss);Baron;Journal of Agricultural and Food Chemistry,2007
4. Bergmeyer, H.U. (1974). Methods of enzymatic analysis. Academic Press, New York, pp. 1127, 1196, 1238, 1464.
5. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs;Broncano;Meat Science,2009
Cited by
115 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献