Lipid oxidation in chicken as affected by cooking and frozen storage
Author:
Publisher
Wiley
Subject
Food Science
Reference24 articles.
1. Changes in Lipid Composition of Chicken Muscle During Frozen Storage
2. The maturation of rat brain myelin
3. Stable Reagents for Determination of Serum Triglycerides by a Colorimetric Hantzsch Condensation Method
4. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
5. Spectrophotometric Determination of Nanogram Amounts of Total Cholesterol in Microgram Quantities of Tissue or Microliter Volumes of Serum.
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3. Cryopreservation of lipoaspirates: in vitro measurement of the viability of adipose‐derived stem cell and lipid peroxidation;International Wound Journal;2020-05-11
4. Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage;Journal of Chemistry;2018-09-27
5. Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage;Italian Journal of Food Safety;2018-09-27
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