Effect of cooking on fatty acid composition of beef lipids
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb01602.x/fullpdf
Reference23 articles.
1. Baumgardt , B.R. 1964 Dept. Bul.
2. Lipids of Raw and Cooked Ground Beef and Pork
3. The fatty acid content of meat and poultry before and after cooking
4. The determination of the neutral oil content of crude vegetable oils
5. POLYUNSATURATED FATTY ACIDS, STRUCTURAL LIPID, AND ATHEROMA
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