Development of analytical procedures to study changes in the composition of meat phospholipids caused by induced oxidation. [electronic resource]
Producer: 20060818Description: 211-20 p. digitalISSN:- 0021-9673
- Amidines -- chemistry
- Animals
- Cattle
- Chromatography, Gas -- methods
- Chromatography, High Pressure Liquid -- methods
- Chromatography, Thin Layer -- methods
- Fatty Acids -- analysis
- Lipid Peroxidation
- Lipids -- chemistry
- Meat -- analysis
- Meat Products -- analysis
- Methylation
- Molecular Structure
- Oxidation-Reduction
- Phospholipids -- analysis
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Publication Type: Journal Article
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