Erratum: Cholesterol oxidation is increased and PUFA decreased by frozen storage and grilling of atlantic hake fillets (Merluccius hubbsi) (Lipids DOI: 10.1007/s11745-007-3062-4);Cholesterol oxidation is increased and PUFA decreased by frozen storage and grilling of atlantic hake fillets (Merluccius hubbsi)

Lipids

Volumn 42, Issue 7, 2007, Pages 671-678

  Saldanha, Tatiana ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cholesterol; Cholesterol oxides; Fatty acids; Heat treatment; Storage

Indexed keywords

FATTY ACIDS; HEAT TREATMENT; LIPIDS; OXIDATION;

CHOLESTEROL OXIDES; POLYUNSATURATED FATTY ACIDS;

CHOLESTEROL;

19 HYDROXYCHOLESTEROL; 22 HYDROXYCHOLESTEROL; 24 HYDROXYCHOLESTEROL; 25 HYDROXYCHOLESTEROL; 7 OXOCHOLESTEROL; CHOLESTEROL; CHOLESTEROL 5ALPHA,6ALPHA OXIDE; POLYUNSATURATED FATTY ACID; UNCLASSIFIED DRUG;

ARTICLE; CHOLESTEROL METABOLISM; COOKING; FISH; FOOD FREEZING; FOOD STORAGE; GRILLING; LIPID COMPOSITION; MERLUCCIUS HUBBSI; NONHUMAN; OXIDATION;

MERLUCCIUS HUBBSI; MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

EID: 34547591140     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-007-3089-6     Document Type: Erratum

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