Chromatographic Analysis of Secondary Lipid Oxidation Products
Author:
Affiliation:
1. North Carolina State University Raleigh North Carolina
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/0471142913.fad0202s00
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1. Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge
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4. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage
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