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Effect of thickness and location of minced fat on cooking times and weight losses of composite beef joints

✍ Scribed by D. BURFOOT

Book ID: 108811750
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 548 KB
Volume: 22
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1987.tb00455.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