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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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书目详细资料
Main Authors:	Asmaa, A. A., Zzaman, W, Tajul, A. Y
格式:	Journal Contribution
语言:	English
出版:	2016
主题:	Fat content Fatty acids Steam Cooking Chicken meat Sausages Moisture content Health foods
在线阅读:	http://agris.upm.edu.my:8080/dspace/handle/0/11366
标签:	添加标签没有标签, 成为第一个标记此记录!

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