Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage

Poultry Science

Volumn 80, Issue 1, 2001, Pages 105-108

  Lee, J I ^a   Kang, S ^a   Ahn, D U ^b   Lee, M ^a  

^a Seoul National University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Chicken meat; Cholesterol oxide; Irradiation; Packaging; Storage time

Indexed keywords

COLUMBA; GALLUS GALLUS;

CHOLESTEROL;

ANIMAL; ARTICLE; CHICKEN; COOKING; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; TIME;

ANIMALS; CHICKENS; CHOLESTEROL; COOKERY; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; MEAT; OXIDATION-REDUCTION; TIME FACTORS;

EID: 0035220234     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.1.105     Document Type: Article

References (16)

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