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Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil
Lipid class and fatty acid profile of pressure fried (PF) and conventionally fried (CF) chicken and medium of frying were evaluated. Depending on the frying cycle, neutral lipid (NL) content of PF chicken varied from 75–86% as compared to that of CF (84–90%). Similarly, glycolipid (GL) content varie...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550909/ https://ncbi.nlm.nih.gov/pubmed/24425931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0331-2 |
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