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Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
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 weight %) were...
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| Pubblicato in: | Korean J Food Sci Anim Resour |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4869543/ https://ncbi.nlm.nih.gov/pubmed/27194925 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.178 |
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