Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovi...

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Detalles Bibliográficos
Autores principales: Shin, Dong-Min, Kim, Do Hyun, Yune, Jong Hyeok, Kwon, Hyuk Cheol, Kim, Hyo Juong, Seo, Han Geuk, Han, Sung Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612790/
https://www.ncbi.nlm.nih.gov/pubmed/31304473
http://dx.doi.org/10.5851/kosfa.2019.e41

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612790/
https://www.ncbi.nlm.nih.gov/pubmed/31304473
http://dx.doi.org/10.5851/kosfa.2019.e41

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