Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat
The objective of the present study was to evaluate the impact of two heat treatments on the chromatic parameters, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat. The contents of protein, fat, ash, and thiobarbituric acid reactive subst...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Consejo Superior de Investigaciones Científicas
2025-09-01
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| Serier: | Grasas y Aceites |
| Fag: | |
| Online adgang: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2359 |
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