Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage

Meat Science

Volumn 57, Issue 4, 2001, Pages 413-418

  Ahn, D U ^a   Nam, K C ^a   Du, M ^a   Jo, C ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Cholesterol oxidation products; Cooked meat; Irradiation; Lipid oxidation; Packaging

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0035606371     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00119-4     Document Type: Article

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