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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| Main Authors: | , , , , , |
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| 格式: | Article |
| 語言: | en_US |
| 出版: |
2015
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| 主題: | |
| 在線閱讀: | http://ddms.usim.edu.my/handle/123456789/8771 |
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