Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage
This study was performed to examine the effect of deep frying and Superheated steam (SHS) oven on the proximate composition, fatty acid composition, and amino acid composition of chicken sausage. The results showed that the moisture content statistically decreased after cooking. The protein content...
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| Główni autorzy: | , |
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| Format: | Journal Contribution |
| Język: | English |
| Wydane: |
2018
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| Hasła przedmiotowe: | |
| Dostęp online: | http://agris.upm.edu.my:8080/dspace/handle/0/15014 |
| Etykiety: |
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