Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16062.x/fullpdf
Reference22 articles.
1. Analysis of cholesterol oxides in egg yolk and turkey meat
2. Radiation-induced oxidative chemical changes in dehydrated egg products
3. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
4. Oxygen radical chemistry of polyunsaturated fatty acids
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