Effect of conventional cooking methods on lipid oxidation indices in lamb meat
Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxi...
| Egile Nagusiak: | , , , |
|---|---|
| Formatua: | Artikulua |
| Hizkuntza: | fas |
| Argitaratua: |
Islamic Azad University, Tabriz Branch
2012-05-01
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| Saila: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Gaiak: | |
| Sarrera elektronikoa: | http://jfh.iaut.ac.ir/article_517366_f4fcb39f44de80f0193a7e838992337d.pdf |