Concepedia

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

Begoña Rubio, Ma Dolores García-Cachán, Jordi Rovira, Isabel Jaime

Meat Science · 2008 · 137 citations · 36 references

DOI

Concepts

References

36

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.7K citations

, , +13

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 22.7K citations

, , +13

Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanol

William R. Morrison, Lloyd M. Smith · Journal of Lipid Research · 1964 · 5.9K citations · Full text

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 732 citations

, , +7

Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

M. Enser, R.I. Richardson, J.D. Wood et al. · Meat Science · 2000 · 281 citations

, , +14