Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken
- Author
- CONCHILLO, Ana1 ; ANSORENA, Diana1 ; ASTIASARAN, Iciar1
[1] Departamento de Bromatologia, Tecnologia de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, Irunlarrea s/n, 31080 Pamplona, Spain - Source
Journal of the science of food and agriculture. 2005, Vol 85, Num 1, pp 141-146, 6 p ; ref : 43 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- TBARS chicken meat freezing oxysterol vacuum packaging
- Keyword (fr)
- Cholestérol Congélation Conservation aliment Emballage sous vide Entreposage Intensité Lipide Oxydation Produit congelé Viande poulet Conditionnement Produit carné
- Keyword (en)
- Cholesterol Freezing Food preservation Vacuum packaging Warehousing Intensity Lipids Oxidation Frozen product Chicken meat Conditioning Meat product
- Keyword (es)
- Colesterol Congelación Conservación alimento Empaque al vacío Almacenamiento Intensidad Lípido Oxidación Producto congelado Carne pollo Acondicionamiento Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16372740
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.1969 
https://dx.doi.org/10.1002/jsfa.1969
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