OXIDATION OF TISSUE LIPIDS IN COOKED PORK
- 1 July 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (4) , 538-543
- https://doi.org/10.1111/j.1365-2621.1960.tb00365.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959
- Deteriorative reactions involving phospholipids and lipoproteinsJournal of the Science of Food and Agriculture, 1957
- Comparison of methods for determining fatty acid oxidation produced by ultraviolet irradiationJournal of Oil & Fat Industries, 1955
- Über die Polyenfettsäuren der LeberphosphatideHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1955
- Quantitative Bestimmung der Acetalphosphatide in OrganenHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1953