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Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

✍ Scribed by Cristina M.M. Alfaia; Susana P. Alves; Anabela F. Lopes; Maria J.E. Fernandes; Ana S.H. Costa; Carlos M.G.A. Fontes; Matilde L.F. Castro; Rui J.B. Bessa; José A.M. Prates


Book ID
116737879
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
220 KB
Volume
84
Category
Article
ISSN
0309-1740

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Effect of Cooking on the Fatty Acid Comp
✍ S.K. Duckett; D.G. Wagner 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p