Lipid profile and oxidative stability of commercial egg products

Journal of Food and Drug Analysis

Volumn 13, Issue 1, 2005, Pages 78-83

  Liu, Li Yun ^a   Yang, Ming Hua ^b   Lin, Jen Horng ^a   Lee, Min Hsiung ^c  

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Acid value; Cholesterol; Fatty acid composition; Phospholipids; TBA value; Yolk oils

Indexed keywords

CHLOROFORM; CHOLESTEROL; FATTY ACID; LINOLEIC ACID; LIPID; METHANOL; OLEIC ACID; PALMITIC ACID; PEROXIDE; PHOSPHOLIPID; REAGENT; THIOBARBITURIC ACID; TRIACYLGLYCEROL;

ANALYSIS OF VARIANCE; ARTICLE; CONTROLLED STUDY; EGG; EGG YOLK; FOOD ANALYSIS; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIPID ANALYSIS; LIPID COMPOSITION; LIPID OXIDATION; THIN LAYER CHROMATOGRAPHY;

EID: 20344390536     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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