Changes in the composition of the fatty acids and aldehydes of meat lipids after heating

Author:

FOGERTY A. C.,WHITFIELD F. B.,SVORONOS D.,FORD G. L.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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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