Effects of frying and storage on cholesterol oxidation in minced meat products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 77, Issue 6, 2000, Pages 675-680

  Larkeson, B ^a   Dutta, P C ^a   Hansson, I ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CHOLESTEROL; FOOD PRODUCTS; GAS CHROMATOGRAPHY; LIPIDS; MASS SPECTROMETRY; OXIDATION;

CHOLESTANETRIOL; EPOXYCHOLESTANOL;

OILS AND FATS;

EID: 0033687874     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-000-0108-3     Document Type: Article

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