Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions

Autor:	D.J. Buckley, E.R. Kingston, Frank J. Monahan, P.B. Lynch
Rok vydání:	1998
Předmět:	Lipid oxidation Chemistry Vitamin E medicine.medical_treatment otorhinolaryngologic diseases technology industry and agriculture medicine food and beverages Oxidative phosphorylation Food science Vacuum packing Shelf life Food Science
Zdroj:	Journal of Food Science. 63:386-389
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1998.tb15748.x
Popis:	The individual and combined effects of muscle vitamin E level, cooking conditions (duration, temperature and rate) and packaging on lipid oxidation in refrigerated cooked pork were examined. Oxidative stability following cooking was higher in pork with a higher vitamin E level (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1b41a2a49c2ee85dc3a348f424456d2c https://doi.org/10.1111/j.1365-2621.1998.tb15748.x Zobrazit plný text záznamu Plný text