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Cooking effects on sulfonamide residues in chicken thigh muscle

✍ Scribed by Naoto Furusawa; Ryo Hanabusa

Book ID: 117672078
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 116 KB
Volume: 35
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(01)00103-x

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## Abstract Total lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lip