Open AccessCharacterization of vitamin E and total cholesterol levels in meat of lamb produced in the south of Sonora State, México by HPLC
Author(s) -
María Isabel Cruz,
Jaime LópezCervantes,
Javier Munguía-Xóchihua,
Norma Güemes Vera,
Lourdes Mariana Díaz-Tenorio,
Juan Francisco HernándezChávez
Publication year - 2013
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2013v7n1/cruz
Subject(s) - cholesterol , vitamin , total cholesterol , vitamin e , high performance liquid chromatography , food science , chemistry , zoology , chromatography , biology , biochemistry , antioxidant