Effect of water activity on oxidative deterioration of freeze-dried beef
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb00575.x/fullpdf
Reference14 articles.
1. Fluorescent products of phospholipids during lipid peroxidation;Bidlack;Lipids,1973
2. Absorption of gases in multimolecular layers;Brunauer;Journal of the American Chemical Society,1938
3. Lipid autoxidation in freeze-dried meats;Chipault;Journal of Agricultural and Food Chemistry,1971
4. Fluorescent products from reaction of peroxiding polyunsatu-rated fatty acids with phosphatidyl ethanolamine and phenylalanine;Dillard;Lipids,1973
5. A simple method for the isolation and purification of total lipids from animal tissue;Folch;Journal of Biological Chemistry,1957
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