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Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

The objective of this paper is to determine the effect of grilling and roasting on cholesterol oxidation products (COPs) in mutton and chicken. Four steps of analysis have been conducted: saponification, extraction, derivatisation and quantification by GCMS-QQQ. The temperature and time used for gri...

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Bibliographic Details
Main Authors: A.R., Alina,, A., Nurul Farah Sakinah,, Z.H., Shazamawati,, M.J., Thema Juhana,, A., Siti Mashitoh,, H.S., Ummi Syuhada,, A.H., Nurul Mawaddah,, S., Nurulhuda,
Format: Article
Language:en_US
Published: 2015
Subjects:
Chicken
Cholesterol Oxidation Products
Grilling
Mutton
Roasting
Online Access:http://ddms.usim.edu.my/handle/123456789/8784
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http://ddms.usim.edu.my/handle/123456789/8784

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