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Journal of Food Protection

Volumn 64, Issue 7, 2001, Pages 1062-1066

Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures

(3) Echarte, M a Ansorena, D a Astiasaran, I a

a UNIVERSITY OF NAVARRA (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

25 HYDROXYCHOLESTEROL; 5,6ALPHA EPOXYCHOLESTEROL; 7 OXOCHOLESTEROL; 7BETA HYDROXYCHOLESTEROL; CHEMICAL COMPOSITION; CHOLESTEROL; CONCENTRATION (PARAMETERS); FAT CONTENT; FATTY ACID; FOOD SAFETY; HIGH TEMPERATURE; MEAT; UNSATURATED FATTY ACID;

EID: 0034940746 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-64.7.1062 Document Type: Article

Times cited : (27)

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