Physicochemical properties and oxidative stability of liver pâté as affected by fat content

Food Chemistry

Volumn 92, Issue 3, 2005, Pages 449-457

  Estévez, Mario ^a   Ventanas, Sonia ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cooking yield; Fat content; Instrumental colour; Lipid and protein oxidation; Liver p t ; Texture

Indexed keywords

CARBONYL DERIVATIVE; PROTEIN; THIOBARBITURIC ACID; VOLATILE AGENT;

ANIMAL TISSUE; ARTICLE; CALORIE; CONTROLLED STUDY; COOKING; FAT CONTENT; FOOD ANALYSIS; HIGH FIBER DIET; LIPID OXIDATION; LIVER; LOW FAT DIET; NONHUMAN; OXIDATION; OXIDATIVE STRESS; PHYSICAL CHEMISTRY;

EID: 15944423630     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.014     Document Type: Article

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