Revistas
Artículos
Publicaciones
Documentos
REVISTA
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
TODAS
Inicio
/
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
/
Vol: 85 Núm: 1 Par: 0 (2005)
/
Artículo
ARTÍCULO
TITULO
Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken
Ana Conchillo
Diana Ansorena
Iciar Astiasarán
Resumen
No disponible
PÁGINAS
pp. 141 - 146
NÚMERO
Volumen: 85 Número: 1 Parte: 0 (2005)
MATERIAS
AGRONOMÍA E INGENIERÍA FORESTAL
INGENIERÍA Y CONSTRUCCIÓN CIVIL
REVISTAS SIMILARES
Water
Eastern-European Journal of Enterprise Technologies
Coatings
Artículos similares
Degradation of Acetaminophen and Its Transformation Products in Aqueous Solutions by Using an Electrochemical Oxidation Cell with Stainless Steel Electrodes
Acceso
Miguel Ángel López Zavala and Eunice Espinoza Estrada
Pág. 1 - 12
In this study, a novel electrochemical oxidation cell using stainless steel electrodes was found to be effective in oxidizing acetaminophen and its transformation products in short reaction times. Aqueous solutions of 10 mg/L-acetaminophen were prepared ...
ver más
Revista:
Water
Total peroxides and sulfate in rainwater in the Mexican eastern Pacific Ocean during the Climatic Experiment in the Americas Warm Water Pools
Acceso
H. PADILLA,M. C. TORRES,R. BELMONT,R. GARCÍA,A. BÁEZ
Total peroxides were analyzed in 26 rainwater samples collected on board of the R/V El Puma of the National Autonomous University of México (UNAM) during the Climatic Experiment in the Americas Warm Water Pools (ECAC-1) over the...
ver más
Revista:
Atmósfera
Revistas destacadas
Infrastructures
Informed Infraestructure
BiT
Revista de la Construcción
Ver todas las revistas