Changes of cholesterol in deep-fat fried meat products with addition of natural antioxidants during storage

• Autorzy: Kmiecik D. , Hes M. , Rudzinska M. , Gramza-Michalowska
• Języki publikacji: EN

Słowa kluczowe

EN

cholesterol change; deep-fat fried meat product; meat product; addition; natural antioxidant; storage; antioxidant; phenolic compound; cholesterol; oxycholesterol

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.123

Twórcy

autor

Kmiecik D.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Hes M.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Rudzinska M.

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

autor

Gramza-Michalowska

• Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland