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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| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
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2004.
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