Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil)
Lipid oxidation constitutes one of the most important causes of the chemical deterioration of foods, especially meats. Many harmful effects on human health are associated with lipid oxidation. During a period of six weeks, samples were bought at random on city hall food markets (CHFMs) and were anal...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2002-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0004_lipid-oxidation-and-quality-parameters-of-sausages-marketed-locally-in-the-town-of-s-o-paulo-brazil.php |