Cascone, Annunziata <br/><br/>
Development of analytical procedures to study changes in the composition of meat phospholipids caused by induced oxidation.  [electronic resource] 

 -  Journal of chromatography. A  Jul 2006 
 - 211-20 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-9673 
<br/><br/><label>Standard No.: </label>10.1016/j.chroma.2006.03.096  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amidines--chemistry<br/>Animals<br/>Cattle<br/>Chromatography, Gas--methods<br/>Chromatography, High Pressure Liquid--methods<br/>Chromatography, Thin Layer--methods<br/>Fatty Acids--analysis<br/>Lipid Peroxidation<br/>Lipids--chemistry<br/>Meat--analysis<br/>Meat Products--analysis<br/>Methylation<br/>Molecular Structure<br/>Oxidation-Reduction<br/>Phospholipids--analysis