Lipids of pork meat as affected by various cooking techniques;Modificaciones de los lípidos de carne de cerdo en función de su guiso

Food Science and Technology International

Volumn 5, Issue 6, 1999, Pages 501-508

  Hernandez P ^a   Navarro, J L ^a   Toldra F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

cooking; fatty acids; lipids; oxidation; phospholipids; pork meat

Indexed keywords

EID: 0033264484     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500608     Document Type: Article

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