𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle

✍ Scribed by J. E. MARION; T. S. BOGGESS Jr.; J. G. WOODROOF

Book ID
108797626
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
457 KB
Volume
32
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Cooking effects on fat and fatty acids c
Cooking effects on fat and fatty acids composition of chicken muscles
✍ El-Din, Mohamed H. A. Shams ;Ibrahim, Hayam M. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 332 KB πŸ‘ 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