Analysis of cholesterol oxides in egg yolk and turkey meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/78/7/1060/4388119/poultrysci78-1060.pdf
Reference25 articles.
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2. Cholesterol oxidation in whole milk powders as influenced by processing and packaging;Chan;Food Chem.,1993
3. HPLC method for quantitation of cholesterol and four of its major oxidation products in muscle and liver tissues;Csallany;Lipids,1989
4. Cholesterol oxidation in muscle tissue;Engeseth;Meat Sci.,1994
5. A simple method for the isolation and purification of total lipids from animal tissues;Folch;J. Biol. Chem.,1957
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