Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-12-01
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3. Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-life;PLOS ONE;2023-04-20
4. The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs;Journal of Culinary Science & Technology;2022-06-09
5. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmon;Journal of the Science of Food and Agriculture;2022-01-11
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