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Cholesterol content of poultry meat and cheese determined by enzymic and gas-liquid chromatography methods

✍ Scribed by J. KARKALAS; A. E. DONALD; K. M. CLEGG

Book ID
108805217
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
174 KB
Volume
17
Category
Article
ISSN
0950-5423

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## Abstract A method for quick and reliable analysis of cholesterol oxidation products (COPs) in dairy products has been developed. After lipid extraction, fat was transesterified under mild conditions to avoid degradation of the target compounds. Isolation of the COPs studied from other components