PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEF

[21] QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF .1. INFLUENCE OF STORAGE AND PROCESSING VARIABLES [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 230 - +

[22] KESKINEL AYFER, 1964, FOOD TECHNOL, V18, P101

[23] LIPID COMPOSITION OF MICROSOMAL PREPARATIONS FROM LACTATING BOVINE MAMMARY TISSUE [J]. LIPIDS, 1972, 7 (03) : 165 - &

[24] KINSELLA JE, 1969, CHEM IND-LONDON, P36

[25] PHOSPHOLIPIDS OF PORK MUSCLE TISSUES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1963, 40 (12) : 734 - &

[26] USE OF 2,4-DINITROPHENYLHYDRAZINE FOR ESTIMATION OF MICRO AMOUNTS OF CARBONYLS [J]. NATURE, 1965, 205 (4978) : 1313 - &

[27] LEA C. H., 1957, Journal of the Science of Food and Agriculture, V8, P1, DOI 10.1002/jsfa.2740080102

[28] LEA CH, 1962, S FOODS LIPIDS THEIR, pCH1

[29] LEDWARD DA, 1971, J FOOD SCI, V36, P987

[30] LIPID OXIDATION IN MEAT AND MEAT PRODUCTS - REVIEW [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (10) : 547 - +

[21] QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF .1. INFLUENCE OF STORAGE AND PROCESSING VARIABLES [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 230 - +

[22] KESKINEL AYFER, 1964, FOOD TECHNOL, V18, P101

[23] LIPID COMPOSITION OF MICROSOMAL PREPARATIONS FROM LACTATING BOVINE MAMMARY TISSUE [J]. LIPIDS, 1972, 7 (03) : 165 - &

[24] KINSELLA JE, 1969, CHEM IND-LONDON, P36

[25] PHOSPHOLIPIDS OF PORK MUSCLE TISSUES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1963, 40 (12) : 734 - &

[26] USE OF 2,4-DINITROPHENYLHYDRAZINE FOR ESTIMATION OF MICRO AMOUNTS OF CARBONYLS [J]. NATURE, 1965, 205 (4978) : 1313 - &

[27] LEA C. H., 1957, Journal of the Science of Food and Agriculture, V8, P1, DOI 10.1002/jsfa.2740080102

[28] LEA CH, 1962, S FOODS LIPIDS THEIR, pCH1

[29] LEDWARD DA, 1971, J FOOD SCI, V36, P987

[30] LIPID OXIDATION IN MEAT AND MEAT PRODUCTS - REVIEW [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (10) : 547 - +