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Effect of grilling and roasting on the fatty acids profile of chicken and mutton

The effect of grilling and roasting using a microwave oven on fatty acid profile of chicken and mutton meat was investigated. The lipid content (gravimetric method) and fatty acids composition (gas chromatography) were analyzed in three different treatments and applied on these meats in four replica...

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Bibliographic Details
Main Authors: A.R., Alina,, A.H., Nurul Mawaddah,, A., Siti Mashitoh,, Z.H., Shazamawati,, M.S., Nurulhuda,, H.S., Ummi Syuhada,, A.K., Imtinan,
Format: Article
Language:en_US
Published: 2015
Subjects:
Fatty acids profile
Chicken
Grilling
Mutton
Roasting
Online Access:http://ddms.usim.edu.my/handle/123456789/8785
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http://ddms.usim.edu.my/handle/123456789/8785

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