Effect of superheated steam cooking on fat and …
International Food Research Journal 22(2): 598-605 (2015). Journal homepage: Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage 1,2. Asmaa, A. A., 1,3Zzaman, W. and 1*Tajul, A. Y. 1. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Pulau Pinang Malaysia 2. Al-Adel Health Center, Al-Karkh Health Directorate, Ministry of Health, Bab Al-Mudam Area, Baghdad, Iraq 3. Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh Article history Abstract Received: 3 April 2014 The influence of superheated steam cooking on fat and fatty acid composition of chicken Received in revised form: sausage were investigated at various temperatures (150, 200, and 250 C) with different time 4 August 2014 domains (2-6 min).
Asmaa et al.IFR 22(2): 8-60 600 a suitable chromatographic response. Fatty acids were identified by comparing the retention times of FAME mixture with the …
Download Effect of superheated steam cooking on fat and …
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: