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Permanent link (DOI): https://doi.org/10.7939/R3PK07B85

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Factors influencing cholesterol oxidation in food fats and poultry products Open Access

Descriptions

Other title
Subject/Keyword
Eggs.
Lipids--Metabolism.
Oils and fats, Edible--Metabolism.
Vitamin E--Physiological effect.
Cholesterol--Metabolism.
Food--Storage.
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Li, Xueqin Suechin.
Supervisor and department
Examining committee member and department
Department
Department of Agricultural, Food, and Nutritional Science
Specialization

Date accepted
1995
Graduation date

Degree
Master of Science
Degree level
Master's
Abstract

Language
English
DOI
doi:10.7939/R3PK07B85
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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