Fatty acids, antioxidants and oxidation stability of processed reindeer meat

Meat Science

Volumn 67, Issue 3, 2004, Pages 523-532

  Sampels, S ^a   Pickova, J ^a   Wiklund, E ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Fatty acids; Lipid classes; Oxidation; Phospholipids; Reindeer meat; TBARS; Vitamins

Indexed keywords

LIPID CLASSES; REINDEER MEAT; TBARS;

ANTIOXIDANTS; FATTY ACIDS; FREEZING; GLYCEROL; OXIDATION; PHOSPHOLIPIDS; VITAMINS;

MEATS;

RANGIFER TARANDUS;

EID: 1242345217     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.12.006     Document Type: Article

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