Thermal behavior, liquid crystalline properties and fatty acid profile of lipids from irradiated chicken meat

ABSTRACT Changes in the characteristics of chicken lipids were analyzed as a means to determine irradiation. The Bligh and Dyer method was used to extract the lipid components of the frozen ground chicken meat irradiated using Cobalt-60 and of the control. The thermal behavior, liquid crystalline pr...

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Bibliografske podrobnosti
Glavni avtor: Rosales, Czarina Kristine S.
Drugi avtorji: Dumelod, Benelyn Domingo
Format: Thesis
Jezik:English
Izdano: 2004.
Teme: