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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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书目详细资料
Main Authors:	A.R., Alina, M.I., Fahmi, S.Z., Hashari, M.J., Thema Juhana, J., Juriani, A., Siti Mashitoh
格式:	Article
语言:	en_US
出版:	2015
主题:	Cholesterol Cholesterol oxidized products Sausages
在线阅读:	http://ddms.usim.edu.my/handle/123456789/8771
标签:	添加标签没有标签, 成为第一个标记此记录!

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