Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).
Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 °C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6....
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | English English |
| Publicado: |
Elsevier
2008
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| Acceso en línea: | http://psasir.upm.edu.my/id/eprint/15463/1/Lipid%20characteristics%20in%20cooked.pdf |