Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks

Meat Science

Volumn 81, Issue 4, 2009, Pages 726-730

  Librelotto, J ^a   Bastida, S ^a,b   Zulim Botega, Daniele ^a   Jiménez Colmenero, Francisco ^b   Sánchez Muniz, Francisco J ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Functional foods; Hydrolytic compounds; Pan frying; Polar content; Restructured meat; Thermal oxidation; Walnut

Indexed keywords

JUGLANS;

EID: 58149498305     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.11.013     Document Type: Article

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