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...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | en_US |
| Published: |
2015
|
| Subjects: | |
| Online Access: | http://ddms.usim.edu.my/handle/123456789/8784 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|