Buffalo meat composition as affected by different cooking methods

Food and Bioproducts Processing

Volumn 88, Issue 2-3, 2010, Pages 145-148

  Juarez M ^a   Failla, S ^b   Ficco, A ^b   Pena F ^a   Aviles C ^a   Polvillo, O ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b CRA PCM Monterotondo   (Italy)

Author keywords

Boiling; Fatty acid; Frying; Grilling; TBARS

Indexed keywords

BOILING; CONJUGATED LINOLEIC ACID; COOKING METHODS; FAT CONTENTS; HUMAN HEALTH; LIPID COMPOSITION; NUTRITIONAL CHARACTERISTICS; OIL FATTY ACIDS; OLIVE OIL; SATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TRANS FATTY ACID;

FATTY ACIDS; MEATS; VEGETABLE OILS;

ACIDS;

EID: 77953614435     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.05.001     Document Type: Article

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