LIPID DETERMINATION IN FOODS

被引：0
|
作者：
PIZZOFERRATO, L
机构：
来源：
INDUSTRIE ALIMENTARI | 1989年 / 28卷 / 267期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1 / &
相关论文
共 50 条
  • [1] Application of colorimetric method for determination of lipid peroxides in foods
    Takechi, T
    Takamura, H
    Matoba, T
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2004, 10 (04) : 460 - 463
  • [2] USE OF A NEW METHYLENE-BLUE DERIVATIVE FOR DETERMINATION OF LIPID PEROXIDES IN FOODS
    YAGI, K
    KIUCHI, K
    SAITO, Y
    MIIKE, A
    KAYAHARA, N
    TATANO, T
    OHISHI, N
    BIOCHEMISTRY INTERNATIONAL, 1986, 12 (02): : 367 - 371
  • [3] Lipid oxidation in foods
    StAngelo, AJ
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1996, 36 (03) : 175 - 224
  • [4] TAILORING LIPID FUNCTIONALITY IN FOODS
    LARSSON, K
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1994, 5 (10) : 311 - 315
  • [5] Lipid oxidation in muscle foods
    Morrissey, PA
    Kerry, JP
    Galvin, K
    FRESHNESS AND SHELF LIFE OF FOODS, 2003, 836 : 188 - 200
  • [6] DETECTION OF LIPID HYDROPEROXIDES IN FOODS
    YANG, GC
    YASAEI, P
    WRIGHT, P
    KU, Y
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1990, 200 : 177 - AGFD
  • [7] LIPID OXIDATION IN FOODS - AN OVERVIEW
    VERCELLOTTI, JR
    STANGELO, AJ
    SPANIER, AM
    ACS SYMPOSIUM SERIES, 1992, 500 : 1 - 11
  • [8] DETERMINATION OF SACCHARIN IN FOODS
    THOMAS, J
    WYRODEK, A
    KRAUSE, W
    SCHAFER, R
    PIETSCH, HP
    NAHRUNG-FOOD, 1989, 33 (01): : 83 - 85
  • [9] Determination of furan in foods
    Nyman, PJ
    Morehouse, KM
    McNeal, TP
    Diachenko, GW
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2005, 230 : U51 - U51
  • [10] Determination of isophorone in foods
    Sasaki, K
    Tagata, H
    Kawakami, H
    Nagasaki, T
    Nemoto, S
    Maitani, T
    JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 2005, 46 (01): : 28 - 32
12345