EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
نویسندگان
چکیده
منابع مشابه
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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 in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed de...
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ژورنال
عنوان ژورنال: Theory and practice of meat processing
سال: 2016
ISSN: 2414-441X,2414-438X
DOI: 10.21323/2414-438x-2016-1-4-11-18