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QUANTITATIVE RELATIONSHIP BETWEEN ALPHA-TOCOPHEROL AND POLYUNSATURATED FATTY ACIDS AND ITS CONNECTION TO DEVELOPMENT OF OXIDATIVE RANCIDITY IN CHICKEN SKELETAL MUSCLE.

Author(s) : YAMAUCHI K., NAGAI Y., OHASHI T.

Type of article: Article

Summary

TITRATION OF LIPIDS, FATTY ACIDS AND ALPHA-TOCOPHEROL IN DARK AND LIGHT CHICKEN MUSCLES. EFFECT OF THE CONCENTRATIONS FOUND ON THE DEVELOPMENT OF RANCIDITY IN THESE PRECOOKED MEATS COOLED TO 278 K (5 DEG C) FOR THREE DAYS. DARK MUSCLES HAVE A HIGHER TOCOPHEROL CONTENT. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-896.

Details

  • Original title: QUANTITATIVE RELATIONSHIP BETWEEN ALPHA-TOCOPHEROL AND POLYUNSATURATED FATTY ACIDS AND ITS CONNECTION TO DEVELOPMENT OF OXIDATIVE RANCIDITY IN CHICKEN SKELETAL MUSCLE.
  • Record ID : 1984-0190
  • Languages: English
  • Source: Agric. biol. Chem. - vol. 46 - n. 11
  • Publication date: 1982

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