Lipid profile of chicken meat patties as affected by additives and cooking methods

Journal of Food Science and Technology

Volumn 42, Issue 4, 2005, Pages 299-302

  Sharma, D P ^a   Sharma, Alka ^a   Gupta, S K ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chicken meat; Fatty acids; Free fatty acids; Microwave cooking; Phospholipids

Indexed keywords

FATTY ACIDS; FOOD ADDITIVES; HYDROLYSIS; MICROWAVES; PHOSPHOLIPIDS; UNSATURATED COMPOUNDS;

CHICKEN MEAT; FREE FATTY ACIDS; MICROWAVE COOKING; THERMAL HYDROLYSIS;

MEATS;

EID: 25144444280     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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