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Influence of microwave and conventional cooking on beef liver lipids

1992

Farag, R.S. | Abu-Raiia, S.H. | Al-Asfahany, A.M.

AGROVOC Keywords
acide gras acidez acidity cocinado por microondas cows essai fatty acids foie fritura friture frying lipide lipids liver microwave cooking oxidation oxydation peroxides pruebas trials vaca vache
Bibliographic information
Volume 43 Issue 6 ISSN 0017-3495
Pagination
pp. 336-340
Other Subjects
Lipidos; Acidite; Higado; Peroxidos; Cuisson microondes; Oxidacion; Peroxyde; Acidos grasos
Language
English
Note
Fig., 3 cuadros; 21 ref. Sumarios (En, Es)
Type
Numerical Data; Summary
1993-08-15
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