The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat

Widayaka, K., Setyawardani, T. and Sumarmono, J. (2001). The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat. In: Asia Pacific Journal of Clinical Nutrition: Proceedings of the Nutrition Society of Australia. 25th Anniversary Annual Scientific Meeting, Canberra, ACT, (S48-S48). 3-5 December 2001.


Author Widayaka, K.
Setyawardani, T.
Sumarmono, J.
Title of paper The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat
Conference name 25th Anniversary Annual Scientific Meeting
Conference location Canberra, ACT
Conference dates 3-5 December 2001
Proceedings title Asia Pacific Journal of Clinical Nutrition: Proceedings of the Nutrition Society of Australia   Check publisher's open access policy
Place of Publication Carlton, Victoria
Publisher HEC Press
Publication Year 2001
ISSN 0314-1004
0964-7058
1440-6047
Volume 10
Issue 4
Start page S48
End page S48
Total pages 1
Language eng
Subjects EX
290104 Other Food Sciences
670102 Meat products
Q-Index Code EX
Additional Notes Proceedings of the Nutrition Society of Australia; vol. 25. published by HEC Press. ISSN 0314-1004

Document type: Conference Paper
Collection: School of Agriculture and Food Sciences
 
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Created: Fri, 24 Aug 2007, 00:48:47 EST