Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13224.x/fullpdf
Reference31 articles.
1. Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehyde
2. Changes in Lipid Composition of Chicken Muscle During Frozen Storage
3. Influence of Grinding, Cooking and Refrigerated Storage on Lipid Stability in Turkey
4. The maturation of rat brain myelin
5. Stable Reagents for Determination of Serum Triglycerides by a Colorimetric Hantzsch Condensation Method
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