Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Frosch, Keith

Date Published: 1998

Subjects: Chickens--Processing
Cholesterol--Oxidation
Irradiated foods
Lipids--Oxidation
Meat--Contamination
Meat--Storage
Radiation preservation of food

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 103 pages

Permalink: https://doi.org/doi:10.25335/rp47-kk54

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