ShareInfluence of high-pressure treatment on the formation of cholesterol oxides in cooked sausage cold cuts.
Einfluss der Hochdruckbehandlung auf die Bildung von Cholesteroloxiden in Brühwurstaufschnitt.
Author(s) : MÜLLER W. D., MÜNCH S., DEDERER I., et al.
Type of article: Periodical article
Details
- Original title: Einfluss der Hochdruckbehandlung auf die Bildung von Cholesteroloxiden in Brühwurstaufschnitt.
- Record ID : 2004-2877
- Languages: German
- Source: BAFF, Kulmbach, Jahresber. - 44-46; fig.
- Publication date: 2004
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Oxide; Hyperbaric environment; Sausage; Meat product; Cut; Cold storage; Growth; Cholesterol
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