Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3918/fullpdf
Reference32 articles.
1. Oxidative quality and shelf-life of meats;Gray;Meat Sci,1996
2. Lipid stability in meat and meat products;Morrissey;Meat Sci,1998
3. Cholesterol oxidation: presence of 7-ketocholesterol in different food products;Lercker;J Food Compos Anal,2000
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