Determination of cholesterol oxidation products in raw and processed beef and pork preparations

European Food Research and Technology

Volumn 224, Issue 6, 2007, Pages 797-800

  Thurner, Karin ^a   Razzazi Fazeli, Ebrahim ^a   Wagner, Karl Heinz ^b   Elmadfa, Ibrahim ^b   Luf, Wolfgang ^a  

^a UNIVERSITY OF VETERINARY MEDICINE   (Austria)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

Beef; Cholesterol oxidation; Household conditions; Pan frying; Plant oils; Pork

Indexed keywords

ALCOHOLS; CHOLESTEROL; ESSENTIAL OILS; FOOD PROCESSING; OXIDATION; RAW MATERIALS;

BEEF; CHOLESTEROL OXIDATION PRODUCTS (COP); HOUSEHOLD CONDITIONS; PAN-FRYING; PLANT OILS; PORK;

MEATS;

ZEA MAYS;

EID: 33847711012     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0372-3     Document Type: Article

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