Lipid oxidation and the shelf-life of muscle foods

Author:

Morrissey P.A.,Kerry J.P.

Publisher

Elsevier

Reference219 articles.

1. Role of lipid oxidation products in atherosclerosis;Addis,1989

2. The potential health aspects of lipid oxidation products in foods;Addis,1991

3. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage;Ahn;Meat Sci,2001

4. Some lipid characteristics and interactions in muscle foods: a review;Allen;Food Technol,1981

5. Effect of long- and short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics and beef color stability;Arnold;J Anim Sci,1992

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