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Effect of Irradiation and Packaging Methods on the Oxidation of Cholesterol in Raw and Cooked Chicken Leg Meat

机译：辐照和包装方法对生煮熟鸡肉肉胆固醇氧化的影响

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1. Cholesterol oxidation products in irradiated raw meat with different packaging and storage time [J] . K.C. Nam, M. Du, C. Jo Meat Science . 2001,第4期

机译：不同包装和储存时间的辐照生肉中的胆固醇氧化产物
2. Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage [J] . Kwon J. -H., Akram K., Nam K. -C., Poultry Science . 2011,第11期

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3. Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology [J] . Anonymous International News on Fats, Oils and Related Materials : INFORM . 2008,第7期

机译：响应面法优化和验证鸡肉中胆固醇和胆固醇氧化物的分析条件
4. Effectiveness of Hot Water Pasteurization for Thermal Inactivation of Listeria on Fully Cooked and Vacuum Packaged Chicken Breast Meat Products [C] . Min Li, Abani Pradhan, Lisa Cooney, Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2007

机译：热水祛痰对李斯特菌热灭活热水杀灭鸡胸肉母肉类产品的有效性
5. Maintenance of raw and cooked ready -to -eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage. [D] . Rababah, Taha. 2004

机译：在电子束辐照过程中和存放后，以选定的植物提取物维持注入的禽肉的生熟熟食产品质量。
6. Fatty acid profile oxidative status and content of volatile organic compounds in raw and cooked meat of different chicken strains [O] . A. Cartoni Mancinelli, E. Silletti, S. Mattioli, 2021

机译：不同鸡肉菌株的脂肪酸谱氧化地位和挥发性有机化合物的含量
7. Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage [O] . Kwon, Joong-Ho, Nam, Kichang, Lee, Eun Joo, 2013

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Effect of Irradiation and Packaging Methods on the Oxidation of Cholesterol in Raw and Cooked Chicken Leg Meat

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