Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage
- 1 September 1980
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 5 (4) , 263-276
- https://doi.org/10.1016/0308-8146(80)90048-5
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- Composition of Lipids in Some Beef MusclesJournal of Food Science, 1967
- Fatty Acids in Neutral Lipids and Phospholipids from Chicken TissuesJournal of Food Science, 1966
- Steam‐Volatile Components from Freeze‐Dried Beef Stored at Room TemperatureJournal of Food Science, 1965
- Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanolJournal of Lipid Research, 1964
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957