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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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書目詳細資料
Main Authors:	Asmaa, A. A., Zzaman, W, Tajul, A. Y
格式:	Journal Contribution
語言:	English
出版:	2016
主題:	Fat content Fatty acids Steam Cooking Chicken meat Sausages Moisture content Health foods
在線閱讀:	http://agris.upm.edu.my:8080/dspace/handle/0/11366
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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