Lipid peroxidation-derived toxic aldehyde, 4-hydroxynonenal contents in roast pork of some Chinese restaurants in Miyazaki [Japan] - Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture); Kawahara, S (Bulletin of the Faculty of Agriculture - University of Miyazaki (Japan), 2009)
Keywords: ALDEHIDOS; ALDEHYDE; ALDEHYDES; ALIMENTOS; CALIDAD; CARNE DE CERDO; FOODS; GRILLAGE; JAPAN; JAPON; LIPID PEROXIDATION; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; PORK; PRODUIT ALIMENTAIRE; QUALITE; QUALITY; RESTAURANT; RESTAURANTES; RESTAURANTS; ROASTING; SUBSTANCE TOXIQUE; SUSTANCIAS TOXICAS; TOSTADO; TOXIC SUBSTANCES; VIANDE PORCINE