Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13192.x/fullpdf
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1. Total Lipids and Phospholipids in Turkey Tissues
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3. Changes in Lipid Composition of Chicken Muscle During Frozen Storage
4. The maturation of rat brain myelin
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