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Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction

The purpose of this paper is to determine the effect of different lipid sources (animal and plant) during chilled storage on the formation of cholesterol and cholesterol oxidation products in sausages formulated with chicken fat and red palm mid fraction. The commercial sample, as represented by the...

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書誌詳細
主要な著者:	A.R., Alina, M.I., Fahmi, S.Z., Hashari, M.J., Thema Juhana, J., Juriani, A., Siti Mashitoh
フォーマット:	論文
言語:	en_US
出版事項:	2015
主題:	Cholesterol Cholesterol oxidized products Sausages
オンライン･アクセス:	http://ddms.usim.edu.my/handle/123456789/8771
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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