The effect of heat treatment on the cholesterol oxide, cholesterol, total lipid and fatty acid compositions of processed beef, pork and mixed meat products.

• Grant number: 03/08348-4
• Support Opportunities: Research Grants - Meeting - Abroad
• Start date: November 23, 2003
• End date: November 26, 2003
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Neura Bragagnolo
• Grantee: Neura Bragagnolo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil