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European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 797-800

Springer Publishing Company

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Development of an Integrated Procedure for the Detection of Central Nervous Tissue in Meat Products Using Cholesterol and Neuron-Specific Enolase as Markers

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Journal of Food Protection, Vol. 62, Iss. 3, 1999-03 ,pp. : 268-276

International Association for Food Protection

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Effects of Grilling on Formation of Cholesterol Oxides in Seafood Products Rich in Polyunsaturated Fatty Acids

By Ohshima T.   Shozen K.I.   Ushio H.   Koizumi C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 94-99

Academic Press

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Calorific value and cholesterol content of normal and low-fat meat and meat products - Antioxidants and Atherosclerotic Disease

By Chizzolini R.   Zanardi E.   Dorigoni V.   Ghidini S.  

Trends in Food Science and Technology, Vol. 10, Iss. 4, 1999-04 ,pp. : 119-128

Elsevier

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Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

By Maqsood Sajid  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 2, 2013-01 ,pp. : 162-179

Taylor & Francis Ltd

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