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EFFECT OF DIETARY FATS ON THE FATTY ACID CONTENTS OF CHICKEN ADIPOSE TISSUE

โœ Scribed by J. J. JEN; W. P. WILLIAMS JR; J. C. ACTON; V. A. PAYNTER

Book ID
108799629
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
551 KB
Volume
36
Category
Article
ISSN
0022-1147

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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