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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en_US |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://ddms.usim.edu.my/handle/123456789/8785 |
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