Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: Influence of feeding fat sources and processing technology

European Food Research and Technology

Volumn 231, Issue 1, 2010, Pages 117-126

  Ferioli, Federico ^a   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Dietary lipid source; HPLC coupled with evaporative light scattering detector; Phospholipids; Pre cooked chicken patties; Raw chicken meat

Indexed keywords

CHICKEN MEAT; CHICKEN PATTIES; DIETARY LIPIDS; HPLC COUPLED WITH EVAPORATIVE LIGHT-SCATTERING DETECTOR; LIGHT-SCATTERING DETECTORS;

ACIDS; DETECTORS; ECOLOGY; FATTY ACIDS; LIGHT SCATTERING; MEATS; NUTRITION; PHOSPHOLIPIDS; SCATTERING; VEGETABLE OILS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALIA; AVES; COLUMBA;

EID: 77952429895     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1257-z     Document Type: Article

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