Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India - Concepedia

Concepedia

Publication | Closed Access

Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India

17

Citations

45

References

2020

Year

Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, Adil Gani, Sajad Mohd Wani, Tariq Ahmad Ganaie, Rehana Akhter

Fatty Acid CompositionMeat PackagingAgricultural EconomicsThermal ProcessingFood ProcessingMeat QualityCholesterol OxidationMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

Page 1