Effect of radiation processing of lamb meat on its lipids

Food Chemistry

Volumn 97, Issue 1, 2006, Pages 80-86

  Kanatt, Sweetie R ^a   Chander, Ramesh ^a   Sharma, Arun ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Fatty acid composition; Irradiation; Lamb; Lipid; Phospholipids

Indexed keywords

CHOLESTEROL; FATTY ACID; LIPID; OLEIC ACID; PALMITIC ACID; PHOSPHOLIPID; STEARIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; IRRADIATION; LAMB; LEG; LIPID ANALYSIS; LIPID PEROXIDATION; MEAT; NONHUMAN; RADIATION DOSE; RADIATION PROCESSING; RIB; STATISTICAL SIGNIFICANCE; STORAGE;

ANIMALIA;

EID: 28844509249     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.024     Document Type: Article

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