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...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Nature
2016-04-01
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| Serie: | Food Science of Animal Resources |
| Soggetti: | |
| Accesso online: | https://doi.org/10.5851/kosfa.2016.36.2.178 |
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