Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods
Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A tota...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Animal Production
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf |