𝔖 Bobbio Scriptorium
✦   LIBER   ✦

GROUND MEAT BROWNING/DRAINING EFFECTS ON FATTY ACID PROFILES

✍ Scribed by KI SOON RHEE; YOLANDA A. ZIPRIN

Book ID
111338190
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
69 KB
Volume
11
Category
Article
ISSN
1065-7258

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of Frying on the Fatty Acid Profi
Effect of Frying on the Fatty Acid Profile of Some Meat Dishes
✍ M. Candela; I. Astiasaran; J. Bello πŸ“‚ Article πŸ“… 1996 πŸ› Elsevier Science 🌐 English βš– 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

Effects of fatty acids on meat quality:
Effects of fatty acids on meat quality: a review
✍ J.D Wood; R.I Richardson; G.R Nute; A.V Fisher; M.M Campo; E Kasapidou; P.R Shea πŸ“‚ Article πŸ“… 2004 πŸ› Elsevier Science 🌐 English βš– 518 KB
Effects of fatty acids on meat quality:
Effects of fatty acids on meat quality: a review
✍ J.D Wood; R.I Richardson; G.R Nute; A.V Fisher; M.M Campo; E Kasapidou; P.R Shea πŸ“‚ Article πŸ“… 2004 πŸ› Elsevier Science 🌐 English βš– 518 KB