Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage
The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The...
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| Autores Principales: | , , |
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| Formato: | Journal Contribution |
| Lenguaje: | English |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://agris.upm.edu.my:8080/dspace/handle/0/11366 |
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