The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products
Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a second...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences and Health Services
2021-11-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-368-en.html |