Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage

Journal article

Peer reviewed

D. U AHN, K. C NAM, M DU and C JO

Meat science, Vol.57(4), pp.413-418

2001

Handle:

https://hdl.handle.net/2376/111691

PMID: 22061714

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

General aspects

Handling, storage, packaging, transport

Meat and meat product industries

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Title: Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage
Creators: D. U AHN - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
K. C NAM - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
M DU - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
C JO - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
Publication Details: Meat science, Vol.57(4), pp.413-418
Publisher: Elsevier; Oxford
Identifiers: 99900547430401842
Language: English
Resource Type: Journal article