Concepedia

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Verónica Fuentes, J. Ventanas, David Morcuende, Mario Estévez, Sonia Ventanas

Meat Science · 2010 · 172 citations · 36 references

DOI

Concepts

References

36

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

, , +11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

Age-related changes in oxidized proteins.

Cynthia N. Oliver, Byungchan Ahn, Elena J. Moerman et al. · Journal of Biological Chemistry · 1987 · 1.3K citations · Full text

, , +17

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 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

, , +14