Formation and inhibition of cholesterol oxidation products during marinating of pig legs
碩士 === 輔仁大學 === 食品科學系 === 99 === Lipid oxidation products (LOPs) and cholesterol oxidation products (COPs), formed during heating of lipid and cholesterol-rich food products like pig leg, have been shown to cause coronary heart disease, liver damage and mutagenicity. In general pig legs are processe...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11241850786301290327 |