Cholesterol oxidation in traditional Mexican dried and deep-fried food products

Journal of Food Composition and Analysis

Volumn 21, Issue 6, 2008, Pages 489-495

  Soto Rodríguez, Ida ^a,b   Campillo Velázquez, Perla J ^a   Ortega Martínez, Jorge ^a   Rodríguez Estrada, María T ^c   Lercker, Giovanni ^c   Garcia, Hugo S ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chicharr n; Cholesterol oxidation; Cholesterol oxides; Deep fried pork rinds; Dried beef; Machaca; Mexican food products; Salted dried shrimp

Indexed keywords

ANIMALIA; BRYCON GUATEMALENSIS; DECAPODA (CRUSTACEA);

EID: 46449101451     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.03.008     Document Type: Article

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