Literature DB >> 14268478

FATTY ACID COMPOSITION CHANGES IN MEAT LIPIDS DURING LOW TEMPERATURE STORAGE.

C K HUSTON, J D SINK, R C MILLER, J W SHIGLEY.   

Abstract

Entities:  

Keywords:  CHEMISTRY, ANALYTICAL; EXPERIMENTAL LAB STUDY; FATTY ACIDS; FOOD PRESERVATION; LIPIDS; MEAT

Mesh：

Substances：

Year:  1965        PMID： 14268478     DOI： 10.1007/BF02545051

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  2 in total

1.  Oxidative rancidity and discoloration in meat.

Authors:  B M WATTS
Journal:  Adv Food Res       Date:  1954

2.  The composition of the depot fats of a pig fed on a diet rich in whale oil.

Authors:  G A GARTON; T P HILDITCH; M L MEARA
Journal:  Biochem J       Date:  1952-02       Impact factor: 3.857
  2 in total
  4 in total

1.  Development of edible tallow fractions for specialty fat uses.

Authors:  F E Luddy; J W Hampson; S F Herb; H L Rothbart
Journal:  J Am Oil Chem Soc       Date:  1973-07       Impact factor: 1.849

2.  Component fatty acids and composition of some oils and fats.

Authors:  B Sreenivasan
Journal:  J Am Oil Chem Soc       Date:  1968-04       Impact factor: 1.849

3.  The effect of temperature on the in vitro formation of methyl esters in mouse liver.

Authors:  E Mueller; J J Kabara
Journal:  Lipids       Date:  1970-02       Impact factor: 1.880

4.  Effect of diethylstilboestrol on adipose-tissue lipids.

Authors:  J D Sink; C K Huston; J W Shigley
Journal:  Biochem J       Date:  1965-11       Impact factor: 3.857
  4 in total

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