𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin

✍ Scribed by L Johansson; K Lundström; A Jonsäll

Book ID
117496291
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
126 KB
Volume
60
Category
Article
ISSN
0309-1740

No coin nor oath required. For personal study only.

📜 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. 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 332 KB 👁 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