Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere

Meat Science

Volumn 80, Issue 3, 2008, Pages 681-685

  Ferioli, Federico ^a   Caboni, Maria Fiorenza ^a   Dutta, Paresh C ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Cholesterol oxidation products; Lipid oxidation; Minced beef; Modified atmosphere packaging; Pan frying

Indexed keywords

EID: 50549094837     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.005     Document Type: Article

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