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Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pa...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5305705/ https://ncbi.nlm.nih.gov/pubmed/28242907 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2439-x |
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