Contents of cholesteroloxides in heated meat products - 2. Possibility of technological influence;Cholesteroloxidgehalte in erhitzten fleischerzeugnissen - 2. Mögliche technologische beeinflussung bei küchenfertig vorbereiteten tiefkühlerzeugnissen, konserven und wurstwaren

Fleischwirtschaft

Volumn 82, Issue 7, 2002, Pages 87-91

  Arneth, Wolfgang ^a   Münch, Siegfried ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Antioxidans; Cholesteroloxides; Meat products; Storage conditions

Indexed keywords

EID: 11244313895     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (26)

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