Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
Abstract The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weigh...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Nature
2016-04-01
|
| Serier: | Food Science of Animal Resources |
| Fag: | |
| Online adgang: | https://doi.org/10.5851/kosfa.2016.36.2.178 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|