Changes in the Phospholipid and Neutral-Lipid Fractions of Mechanically Deboned Chicken Meat Due to Washing, Cooking, and Storage
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/69/1/166/4385838/poultrysci69-0166.pdf
Reference27 articles.
1. Total lipid and phospholipids of turkey tissues;Acosta;Poultry Sci.,1966
2. Official Methods of Analysis,1984
3. Phosphorus assay in column chromatography;Bartlett;J. Biol. Chem.,1959
4. Phospholipid oxidation in emulsions;Corliss;Lipids,1970
5. Extraction of lipid and pigment components from mechanically deboned chicken meat;Dawson;J. Food Sci.,1988
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