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Effect of unsaturated fatty acids on the lipid composition of bacteriophage PM2

โœ Scribed by TSUKAGOSHI, NORIHIRO; PETERSEN, MARIANNE H.; FRANKLIN, RICHARD M.

Book ID
109694011
Publisher
Nature Publishing Group
Year
1975
Tongue
English
Weight
234 KB
Volume
253
Category
Article
ISSN
0028-0836

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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