STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH
Current study was designed to evaluate the effects of grilling and frying process as the traditional and quick home –made meal by the house-holder, fish shops and restaurants on mono and polyunsaturated fatty acid (ω3 , ω6, ω7,and ω9)-MUFAs &PUFAs. Comprising 32.67% for fresh and 32.92% for gr...
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| Автори: | , |
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| Формат: | Artigo |
| Мова: | Árabe |
| Опубліковано: |
Mansoura University, Faculty of Agriculture
2012-12-01
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| Серія: | Journal of Food and Dairy Sciences |
| Онлайн доступ: | https://jfds.journals.ekb.eg/article_81740_49dd3483cd28b505ad9960f62e58152f.pdf |
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