Effect on antioxidants addition on changes in cholesterol content and its oxidation products in frozen meat products

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

Słowa kluczowe

EN

antioxidant; addition; cholesterol content; content change; oxidation product; frozen meat product; meat product; phenolic antioxidant; oxycholesterol

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.116-117

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