Changes in the composition of the fatty acids and aldehydes of meat lipids after heating
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01086.x/fullpdf
Reference14 articles.
1. A rapid method for total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
2. Acid-treated Florisil as an adsorbent for column chromatography;Carroll;The Journal of the American Oil Chemists' Society,1963
3. Evidence for differences in post mortem intramuscular phospholipase activity in several muscle types;Currie;Meat Science,1977
4. Effect of heat on the fatty acids and aldehydes of veal meat phospholipids;Fogerty;International Journal of Food Science and Technology,1989
5. A method for the differential analysis of mixtures of esterified and free fatty acids;Glass;Chemistry and Physics of Lipids,1969
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