Effect of Frying on the Fatty Acid Profi
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M. Candela; I. Astiasaran; J. Bello
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Article
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1996
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Elsevier Science
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English
β 115 KB
The purpose of this work was to study the effect of a culinary process, deep-fat frying, on fatty acids profiles of different meat dishes. Content in fatty acids in three meat dishes (chicken breast, pork steak, and pork loin), before and after deep-fat frying, was analyzed. Results showed an increa