Cholesterol Oxidation in Roasted Salmon Fish with Different Cooking Oils
The effects of plant source cooking oils on cholesterol oxidation during heating in cholesterol standard and salmon meat model were investigated. A GC-MS system was used to identify and quantify of cholesterol and cholesterol oxidation products. The capabilities of different plant source cooking oi...
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| Format: | Others |
| Language: | en |
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LSU
2005
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| Online Access: | http://etd.lsu.edu/docs/available/etd-01212005-144136/ |