Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

Meat Science

Volumn 83, Issue 3, 2009, Pages 431-437

  Broncano, J M ^a   Petron M J ^a   Parra, V ^a   Timon M L ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cholesterol oxides; Cooking methods; Hexanal; Iberian pig meat; Lipid oxidation; TBARs

Indexed keywords

SUIDAE;

EID: 69549089898     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.021     Document Type: Article

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