Formation of cholesterol oxidation products (COPs) in animal products

Author:

Hur S.J.,Park G.B.,Joo S.T.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference79 articles.

1. Occurrence of lipid oxidation products in foods;Addis;Food and Chemical Toxicology,1986

2. Some lipid characteristics and interactions in muscle foods. A review;Allen;Food Technology,1981

3. Today’s egg contain 25% less cholesterol;Anon;Nutrition Close-Up,1990

4. Effect of water soluble haem and non-haem iron complexes on lipid oxidation of heated muscle systems;Apte;Food Chemistry,1987

5. Cholesterol oxides, cholesterol total lipid and fatty acid composition in Turkey meat;Baggio;Journal of the Science of Food and Agriculture,2002

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