Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing

Food Control

Volumn 18, Issue 1, 2007, Pages 63-68

  Vicente, S J V ^a   Torres, E A F S ^b  

^a UNIVERSIDADE SANTA CECÍLIA   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cholesterol; Cholesterol oxidation products; Hamburger; Lipids; Oxysterols; Water

Indexed keywords

EID: 33745431430     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.08.009     Document Type: Article

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