Influence of cooking on lipid oxidation of lamb meat

Progress in Nutrition

Volumn 8, Issue 1, 2006, Pages 40-48

  Serra, Andrea ^a   La Comba, F ^a   Mele, M ^a   Secchiari, P ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Boiling; Cholesterol; Cooking; COPs; Fatty acids; Lamb; Massese; Meat; Oxidation; TBARs

Indexed keywords

7 OXOCHOLESTEROL; 7ALPHA HYDROXYCHOLESTEROL; 7BETA HYDROXYCHOLESTEROL; CHOLESTEROL; CHOLESTEROL DERIVATIVE; CONJUGATED LINOLEIC ACID; FATTY ACID; LIPID; MONOUNSATURATED FATTY ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; POLYUNSATURATED FATTY ACID; PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANIMAL TISSUE; ARTICLE; ASH; BREEDING; CALORIC INTAKE; CHEMICAL ANALYSIS; CONTROLLED STUDY; COOKING; ENVIRONMENTAL FACTOR; EXPERIMENTAL STUDY; FAT CONTENT; FATTY ACID ANALYSIS; FATTY ACID OXIDATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; ITALY; LAMB; LIPID COMPOSITION; LIPID OXIDATION; MALE; MEAT; MOISTURE; NONHUMAN; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE; SHEEP FARMING;

OVIS ARIES;

EID: 33749363580     PISSN: 11298723     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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