烤肉中脂类氧化及抗氧化研究

doi:10.7506/rlyj1001-8123-200810014

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Abstract The fats oxidation in meats food can have many disadvantageous influences, such as changes in the food flavor and produce harmful substances such as human health. This article summarized in the barbecue the fats oxidation, and analyzed the influence fats oxidation factor and the oxidation resistance method.

Key words： barbecue fat oxidation oxidation resistance

PACS:

TS201.2

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	ZHANG Tianjing

Cite this article:

ZHANG Tianjing. Research on Barbecue Fats Oxidation and Oxidation Resistance[J]. Meat Research, 2008, 22(10): 52-54 https://doi.org/10.7506/rlyj1001-8123-200810014

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200810014 OR https://www.rlyj.net.cn/EN/Y2008/V22/I10/52

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