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

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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Bibliographic Details
Main Author: Rosales, Czarina Kristine S.
Other Authors: Dumelod, Benelyn Domingo
Resource Type: Thesis
Language:English
Published: 2004.
Subjects:
Chicken > Irradiated.
Food > Effects of irradiation.
Lipids.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-1324T LG 993.5 2004 F66 R66 Archives Section Room-use Only On-Shelf