๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Effect of cooking on fatty acid composition of beef lipids

โœ Scribed by D. B. ANDERSON; B. B. BREIDENSTEIN; R. G. KAUFFMAN; R. G. CASSENS; R. W. BRAY

Book ID
108799318
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
528 KB
Volume
6
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Effect of Cooking on the Fatty Acid Comp
Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid
โœ S.K. Duckett; D.G. Wagner ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 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

Fatty Acid Composition of Meat Tissue Li
Fatty Acid Composition of Meat Tissue Lipids
โœ I. HORNSTEIN; P. F. CROWE; M. J. HEIMBERG ๐Ÿ“‚ Article ๐Ÿ“… 1961 ๐Ÿ› Institute of Food Technologists ๐ŸŒ English โš– 491 KB
Cooking effects on fat and fatty acids c
Cooking effects on fat and fatty acids composition of chicken muscles
โœ El-Din, Mohamed H. A. Shams ;Ibrahim, Hayam M. ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 332 KB ๐Ÿ‘ 1 views

## 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