Concepedia

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Ayla Soyer, Berna Özalp, Ülkü Dalmış, Volkan Bilgin

Food Chemistry · 2009 · 417 citations · 26 references

DOI

Concepts

References

26

[49] Determination of carbonyl content in oxidatively modified proteins

Rodney L. Levine, Donita Garland, Cynthia N. Oliver et al. · Methods in enzymology on CD-ROM/Methods in enzymology · 1990 · 5.9K citations

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Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

Nalur C. Shantha, Eric A. Decker · Journal of AOAC International · 1994 · 1.5K citations

, , +17

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

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A Simple and Rapid Solvent ExtractionMethod for Determining Total Lipids in Fish Tissue

Chong M. Lee, Belzahet Trevino, Mayuree Chaiyawat · Journal of AOAC International · 1996 · 331 citations · Full text

, , +12

Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle

R. E. McDonald, Herbert O. Hultin · Journal of Food Science · 1987 · 323 citations

, , +17