Changes of cholesterol in roasted meat products with addition of natural antioxidants during storage

• Autorzy: Hes M. , Kmiecik D. , Rudzinska M. , Gramza-Michalowska A. , Dziedzic K.
• Języki publikacji: EN

Słowa kluczowe

EN

cholesterol; meat product; addition; natural antioxidant; antioxidant; storage; roasted product; phenolic antioxidant; oxycholesterol

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.114

Twórcy

autor

Hes M.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Kmiecik D.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Rudzinska M.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Gramza-Michalowska A.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Dziedzic K.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland